Korean Simply Supper Pajun Pancake Sp5
Elevate your weeknight dinner game with the vibrant and flavor-packed Korean Simply Supper Pajun Pancake SP5. This quick and easy Korean-style savory pancake features a perfectly crisp exterior and a tender, veggie-loaded center, made with a colorful medley of scallions, carrots, red bell peppers, and zucchini. The batter, infused with soy sauce and sesame oil, brings a subtle umami depth to every bite. Paired with a tangy, garlicky dipping sauce featuring rice vinegar and optional Korean chili flakes (gochugaru) for a touch of heat, this dish is a harmonious balance of textures and flavors. Ready in just 25 minutes, this vegetarian-friendly recipe is perfect as a light dinner, crowd-pleasing appetizer, or satisfying snack. Whether you're exploring Korean cuisine for the first time or looking for a new twist on pancakes, this dish is your ticket to a comforting, delicious meal.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup cold water
- 1 large egg
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 4 large scallions, finely chopped
- 1 medium carrot, julienned
- 0.5 medium red bell pepper, thinly sliced
- 0.5 medium zucchini, julienned
- 2 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon chopped garlic
- 0.5 teaspoon gochugaru (Korean red chili flakes, optional)
Instructions
In a large mixing bowl, combine the flour, cold water, egg, soy sauce, and sesame oil. Whisk until smooth to create a thin pancake batter.
Fold in the chopped scallions, julienned carrot, red bell pepper, and zucchini to evenly distribute the vegetables.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
Pour half of the batter into the skillet, spreading it out evenly to form a pancake about 1/4-inch thick.
Cook for 3-4 minutes on one side until golden and crisp, then carefully flip and cook the other side for another 3-4 minutes. Remove from the skillet and repeat with the remaining batter, adding the remaining tablespoon of oil as needed.
To make the dipping sauce, mix together rice vinegar, soy sauce, sugar, chopped garlic, and gochugaru (if using) in a small bowl.
Slice the pancakes into triangular wedges and serve warm with the dipping sauce on the side.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.2 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
