Prep:
10 mins
Cook:
25 mins
Total:
20 mins
- 1 Medium Carrot (shredded)
- 1/2 medium Onion (Sliced into a 1/4-inch thick)
- 1 Egg
- 3 tbsp Einkorn AP Flour
- 1 tbsp Tapioca Starch
- 4 tbsp Water
- 1/2 tsp Salt
- 1 tbsp Neutral Oil
- 1/2 tbsp Sesame Oil
Korean Magic Sauce (Yangnyeomjang)
- 1 Garlic (grated)
- 4 tbsp Tamari Soy Sauce
- 1 tbsp Rice Vinegar
- 1/2 tsp Chili Powder
- 1/2 tsp Sesame Oil
- 1/2 tsp Sesame Seeds
- Put 1 egg, 3 tbsp Einkorn AP Flour, 1 tbsp Tapioca Starch, 4 tbsp water, and 1/2 tsp Salt into a bowl. Mix till it becomes a smooth batter. You can let the batter rest for 30 mins to overnight in the fridge, but it’s completely optional.
- Add shredded carrots and sliced onions. Mix to coat the vegetables with batter evenly.
- Heat a 12-inch pan over medium heat. Once the pan is heated, add 1 tbsp of oil.
- Pour the pancake mixture into the pan. Shape it into a circle using a spatula.
- Let it cook over medium-low heat till the bottom of the pancake starts to brown. About 5-7 mins.
- Once the bottom has turned brown lightly, flip it. Press it down with spatula, so the pancake becomes nice and thin. (About half an inch thick.) Continue cooking for another 5-7 mins.
- Once the both sides turn lightly brown, flip it again. Turn up the heat to med-high and drizzle 1/2 tbsp of Sesame oil around the edge of the pancake.
- Let it cook for a few minutes to create crispy edges. Flip it again and cook for additional few minutes.
- Transfer to a plate. Enjoy!
Dipping Sauce (Yangnyeomjang)
- In a small bowl, add grated garlic, 4 tbsp Tamari Soy Sauce, 1 tbsp Rice Vinegar, 1/2 tsp Chili Powder, 1/2 tsp Sesame Oil, and 1/2 tsp Sesame Seeds.
- Mix to combine.
per pancake (without sauce)
Calories: 451 kcal
Total Fat: 29.2 g
Cholesterol: 30 mg
Sodium: 187.5 mg
Total Carbohydrate: 39 g
Dietary Fiber: 5 g
Sugar: 9.5 g
Added Sugars: 0 g
Protein: 11.5 g
Iron: 8.5%
Calcium: 24%
Potassium: 195 mg
Vitamin D: 0 %
Vitamin A: 116%
Vitamin C: 20%
- Korean Pancake can be stored in an air-tight container for up to 4 days.
When heating: Heat a pan and let the cold pancake cook for about 3 mins each side. - Yangnyeomjang lasts up to 2 weeks in an air-tight container in fridge. Make a big batch to save the work!
Did you make this recipe?
\ Hi, I'm Kie! /
A wife, recipe creator, and noms lover behind Ancestral diets.
It’s my passion to share and spread love through cooking & baking.
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Kie Ino
Nothing beats crispy and flavorful Jeon!
I am sure you’re familiar with various kinds of Korean savory pancakes on the menu at Korean restaurant. Seafood to Kimchi to simply Scallion.
Basically you can put anything you like!
Jeon 전 means Pancake.
- Pajeon 파전 (Scallion Pancake) = Pa 파 + Joen 전
- Kimchijeon 김치전 (Kimchi Pancake) = Kimchi 김치 + Jeon 전
- Gamjajeon 감자전 (Potato Pancake) = Gamja 감자 + Jeon 전
Personally, my favorite is oyster (gul 굴) pancake. You can use frozen oysters for the recipe. No fuss, but super duper delicious and definitely cheaper than getting it at restaurant. Definitely.
Ingredients
Tapioca Starch
You can make Pajeom 100% AP Flour, but adding some starch will add mochiness to the texture. Some people do 1:1 and it really depends on your preference. I find 3:1 creates the best texture for my taste. Feel free to experiment with rice flour, cassava flour, etc! 😉
Direction
- Make the pancake batter by mixing, 1 Egg, 3 tbsp Einkorn AP Flour, 1 tbsp Tapioca Starch, 4 tbsp Water, and 1/2 tsp Salt.
- Let the batter rest for 30 mins up to overnight in the fridge.
- Shred carrots into thin strips and slice onions to 1/4-inch slices.
- Add onions and carrots to the batter. Combine to coat evenly.
- Heat a 12-inch pan over med heat. Add 1 tbsp of neutral oil. Swirl it around to coat the pan evenly.
- Add the pancake mixture to the pan. Cook for about 5 mins. It doesn’t have to be spread thin at this point yet. Let the bottom cook and become solid so it’ll be easier to flip.
- Once the bottom turns lightly golden and crunchy, swirl the pan around to make sure the pancake is not sticked and ready to be flipped.
- Flip and continue cooking for another 5 mins. At this point, press down on the pancake with a spatula to create the iconic pancake thickness and make sure pancake is cooked evenly. About 1/2 to 1 inch thick should be good.
- When both sides are cooked, flip it again and turn the heat up to medium high. Drizzle 1/2 tbsp of Sesame oil along the edge of the pancake.
- Cook for additional 3-4 mins on both sides while pressing down on the pancake occasionally.
- Flip it again and let it cook for 2 mins on both sides. The pancake should be nicely golden, crispy, and crunchy at this point.
- Transfer it to a large plate and enjoy while it’s warm with the Yangnyeomjang!
