Vegetable Pajeon

Vegetable Pajeon is a delicious Korean savory pancake packed with fresh vegetables and a crispy texture, perfect for a comforting dinner. This vegan dish is both nutritious and satisfying, making it a great option for any meal.

Ingredients

• All-purpose flour - 100 grams
• Water - 150 milliliters
• Carrot - 1 medium, julienned
• Zucchini - 1 small, julienned
• Green onion - 3 stalks, chopped
• Bell pepper (any color) - 1/2, thinly sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Soy sauce - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a mixing bowl, combine all-purpose flour, water, soy sauce, salt, and black pepper. Stir until smooth.
2. Add the julienned carrot, zucchini, chopped green onion, sliced bell pepper, and mushrooms to the batter. Mix until the vegetables are evenly coated.
3. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
4. Pour half of the vegetable batter into the skillet, spreading it out evenly to form a pancake.
5. Cook for about 4-5 minutes, or until the bottom is golden brown and crispy. Flip the pancake carefully and add another tablespoon of oil if needed.
6. Cook for another 4-5 minutes on the other side until golden brown.
7. Repeat with the remaining batter to make a second pancake.
8. Drizzle sesame oil over the cooked pancakes before serving.
9. Slice the pancakes into wedges and serve with additional soy sauce for dipping.

Nutrition

• Calories: 300
• Protein: 7 g
• Carbs: 48 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in cholesterol and a good source of plant-based protein.

Tags