Zucchini Pancake (Vegetable PaJeon)

Zucchini Pancake (Vegetable PaJeon)

Ingredients:

  • 2 medium zucchinis (grated and excess moisture squeezed out)

  • 1 large potato (grated and excess moisture squeezed out)

  • 1 bundle green onions (sliced into 3-4 inch lengths)

  • 1 small onion (thinly sliced)

  • 1/2 cup shredded carrots 

  • 1/2 cup bell pepper, finely chopped (optional, for extra flavor)

  • 1/2 cup oyster mushrooms, thinly sliced 

  • 2 large eggs

  • Salt, to taste

  • Pepper, to taste

  • Vegetable oil (for frying)

Batter:

  • 1 cup of Korean pancake mix

  • ½ cup cold Dashi water (Soaked Dashi for 30 min. to 2 hours)

  • 1 tsp salt

  • ½ tsp pepper

Dipping Sauce1:

  • 2 Tbsp soy sauce

  • 1 Tbsp vinegar (apple cider vinegar or any type works)

  • Korean Red Pepper Flake (Gochugaru) (to taste)

Dipping Sauce 2:

  • ½ cup Kewpi mayo

  • 1 Tbsp finely chopped kimchi (or more to taste)

  • Korean Red Pepper Flake (Gochugaru) (to taste)

  • 1 Tbsp lime juice

  • 1 Tbsp Scallions

Instructions:

  1. Prepare the Ingredients:

    • Grate the zucchinis and squeeze out any excess moisture using a clean kitchen towel or cheesecloth.

    • Slice the green onions into 3-4 inch lengths.

    • Thinly slice the onion and oyster mushrooms.

    • Shred the carrots and finely chop the bell pepper (and any other vegetables you like).

  2. Make the Batter:

    • In a large mixing bowl, combine the flour (or pancake mix), cold water, salt, and pepper. Mix until smooth.

    • Add the eggs to the batter and whisk to combine.

  3. Combine the Ingredients:

    • Add the grated zucchini, green onions, onion, carrots, bell peppers, and mushrooms into the batter. Stir until everything is well mixed.

  4. Cook the Pancake:

    • Heat a large pan over medium-high heat and add 2-3 teaspoons of vegetable oil.

    • Once the oil is hot, pour the batter into the pan, spreading it into an even layer. You may need to cook in batches depending on the size of your pan.

    • Fry for about 3-4 minutes on each side, until golden brown and crispy. Flip carefully with a spatula once the edges are crispy and the bottom is golden.

  5. Serve:

    • Transfer the pancake to a plate and cut it into bite-sized pieces using kitchen scissors.

    • Serve with the dipping sauce: mix soy sauce, vinegar, and red pepper flakes in a small bowl.

    • Enjoy!

      맛있게 먹어~

marie harttinygrandma, recipe