Savory Korean Pancakes Recipe Is a Chef's Favorite (15 Minutes, 10 Ingredients) by Chef Gigi
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Korean pancakes (pajeon) are crispy on the outside, soft and moist in the middle. Cut up a salad and you've got a quick high-protein family dinner. It's time to get out of that dinner recipe rut with this fun savory pancake recipe.
To make these quick Korean pancakes you will need just a few simple ingredients. Here is your short shopping list for this savory pancake recipe: cake flour, an egg, baking powder, salt, sesame oil, club soda, green onions, a spicy red pepper, green beans and a neutral cooking oil like canola or vegetable oil.
Serve Korean pancakes for lunch or dinner with a side of soy sauce for dipping. The delicious Asian pancakes can also be served as an appetizer. Be sure to read about the health benefits of protein!
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Ingredients
- 3/4 cup cake flour
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon toasted sesame oil
- 1/2 cup cold club soda
- 6 - 8 green onions, cut lengthwise
- 1 fresh spicy long red chili, thinly sliced
- 12 thin green beans, sliced lengthwise
- 2 tablespoons cooking oil
Here’s how to make it:
- In a medium bowl, whisk the flour, baking powder, egg, club soda, salt and sesame oil together. Mix well and set aside.
- In a 12-inch nonstick skillet, heat the oil. Add the green beans and stir fry about 3 minutes.
- Add the scallions and cook until crispy. Stir in the red chili.
- Pour the egg/flour batter over and cook until brown. Invert on a plate. Return it to the pan and cook the other side until brown. Serve with soy sauce. This recipe can easily be doubled or tripled for more servings.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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