Discover a quick, vegan, and healthy Korean green onion pancake recipe—easy dinner, plant‑based comfort, and perfect for weeknight meals.
Imagine the sizzle of a golden‑brown pancake, its edges crisp and fragrant with toasted sesame, while fresh green onions burst with a gentle oniony snap. These vegan Korean pajeon bring comfort‑food nostalgia to your kitchen in under 30 minutes, proving plant‑based cooking can be both quick and irresistibly tasty.
🛒 Ingredients
- 1 cup all‑purpose flour
- ½ cup rice flour
- 1 ½ cups cold water
- 2‑3 green onions, thinly sliced
- ¼ cup chickpea flour (optional for extra crisp)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil for pan‑frying
👩🍳 How to Make It
- In a bowl, whisk together the all‑purpose flour, rice flour, chickpea flour (if using), salt, and pepper.
- Gradually add cold water while stirring until you have a smooth, pour‑able batter.
- Fold in the sliced green onions, soy sauce, and sesame oil until evenly distributed.
- Heat a thin layer of vegetable oil in a non‑stick skillet over medium‑high heat; pour a ladle of batter and spread it thin.
- Cook 2‑3 minutes per side until golden and crispy; repeat with remaining batter.
🍽️ Serving Suggestions
- Plate a stack of hot pancakes on a rustic board, drizzle with a quick soy‑ginger dipping sauce and garnish with toasted sesame seeds for a share‑worthy appetizer.
- Serve alongside a simple cucumber‑radish kimchi salad and a glass of chilled barley tea for a light lunch that feels authentically Korean.
- Cut the pancakes into bite‑size wedges, pair with avocado‑lime crema, and offer as a fun, kid‑friendly snack during movie night.
💡 Chef's Tips & Variations
- Swap the soy sauce for tamari or coconut‑amino to keep the dish gluten‑free without losing that umami depth.
- Add a handful of finely diced carrots or shredded cabbage to the batter for extra crunch and a pop of color.
- For extra crispiness, sprinkle a thin layer of rice flour on the skillet before pouring the batter, or finish each side with a quick splash of oil and a burst of high‑heat.
- Turn this into a brunch centerpiece by topping the finished pajeon with a drizzle of maple‑sriracha glaze and a sprinkle of toasted pumpkin seeds.
Pin it now and try this tasty pancake tonight! Credit: @dr.vegan
