Yachaejeon or Buchimgae is an easy, Korean vegetarian pancake recipe. This 10-min-ready eggless pancake (called Pajeon or Pa Jun) is a perfect savory pancake for breakfast, lunch or dinner. Dip this eggless Korean vegetable pancake in the sweet and savory dipping sauce for a truly satisfying Korean vegetarian breakfast.
This Easy Vegetarian Korean pancake recipe, is perfect for breakfast appetizer or a quick dinner.
Korean vegetable pancake is the recipe you need to cook right now! Popularly known as Pajeon, this Korean pancake has a beautiful golden crust and a melt-in-mouth texture from inside.
Korean Scallion and courgette pancake is a flavorful pancake. Usually, eggs are used to make it, but I made it eggless pancake using minimum ingredients. It is a win-win meal. All the ingredients used to make the pancake is part of our everyday kitchen meal.
Usually, this is topped with a fried egg with runny yolk. But since I was making a totally vegetarian recipe of eggless pancake, I skipped that too.
Pajeon (or Pa Jun) is the Korean name for this delicious pancake. Traditionally, Pajeon is cooked in an egg batter with scallions, wheat flour, and other ingredients. This time I have given this popular appetizer my healthy twist and cooked it without eggs!
I have cooked this pancake using an eggless batter with green onions, zucchini, and flour. Green onions give the pancake a nice flavor. The sweet and salty dipping sauce easily makes this dish a perfect party-starter. I think I am going to make smaller ones more like fritters for my next party for sure.
I have always been a fan of Korean recipes and often cook them. A few days ago I cooked my other favorite Korean Vegetable Omelet Roll inspired by Tamagoyaki. Both Korean Scallion Pancake and Vegetable Omelet Roll are super easy to cook and tastes incredible.
How to make Korean Pa jun pancakes (Pajeon)
You can make a variation of it by substituting zucchini with potatoes, carrots, mushrooms or any vegetables or of your choice while cooking Pajeon. Or you can add any of these along with zucchini for making the recipe. Moreover, if you are a fan of seafood then you can also mix prawns or shrimps in it.
There is no denying that Pancakes are addictive! On days I am not enjoying my regular omelet and toast and want some change, I often make pancakes. If you are like me I have quite a few favorite easy and tasty pancakes recipes on the blog.
Zucchini Health Benefits
Zucchini is full of antioxidants and potassium. It boosts energy and improves eye health. Regular intake of zucchini slows down aging and supports healthy circulation of the heart. So, now you have a hearty reason to cook this mouth-watering tasty pancake recipe.
Zucchini Pancake is Super Easy To Cook!
Unlike other zucchini recipes where you have to squeeze the water and then go ahead with the recipe prep, this pancake recipe comes with easy prep for the meal.
While making the batter for the pancake, we rest it for 10-15 minutes. This way the excess water from the zucchini mix with the batter and we get the desired consistency for the pancake.
Korean Pancakes – Recipe Notes
You can make the batter prior and keep them in the refrigerator, just do not add salt if you plan to make pancake batter ahead of time. Add salt only when you are ready to cook pancakes.
With the same batter, you can make Korean seafood pancake by adding your favorite seafood like prawn, fish or any other.
Spicy Dipping Sauce
Jeon tastes great with any sauce, you can even use soy sauce or ketchup. I love serving the pancakes with a spicy soy dipping sauce made with soy sauce, rice vinegar, ginger, Chilli and sesame seeds. These jeon tastes best with this zingy soy/vinegar dipping sauce.
More Pancake Recipes to Try
If you love sweet pancakes Classic Fluffy Pancake, Ragi and Chocolate Pancake, Whole Wheat and Oatmeal Pancake are the best. For savory pancake lovers you can try Besan Cheela, moong dal peas pancakes, eggless spinach omelette is really a pancake masquerading as an omelette.
Method
First, start with making the dipping sauce for the pancake. In a bowl add grated ginger and soy sauce in it.
After that add rice vinegar and some sesame oil in it.
Some red chili flakes, sesame seeds and mix well. Keep the bowl aside.
Now, on a flat surface, or counter cut the zucchini into thin stripes. When done, take it out on a plate and keep it aside.
Similarly, cut spring onions and add it in the same zucchini bowl.
In the same bowl add chopped green chilies and coriander leaves. Mix well and keep them aside.
In a separate bowl add all purpose flour, salt, and baking soda.
Mix the batter well and add water in small batches to make a batter of thick consistency. Leave the batter to rest for 10-12 minutes. Then add the vegetables, sprinkle some sesame seeds and mix well.
Heat some oil in a non-stick pan and take a ladle full of the mixture and gently pour them in the pan.
When one side of the pancake is cooked, flip and cook it from the other side as well. When the pancake is cooked, switch off the heat and serve the pancake with dipping sauce.
Korean Pancake Recipe – Korean Scallion Pancake Recipe
Korean Pancake is a delicious Korean Breakfast recipe! These pan-fried vegetarian Korean pancakes are perfect for an appetizer breakfast or side dish for any meal.
Ingredients
- 250 gram All purpose flour
- pinch Baking soda
- 500 gram Zucchini coarsely grated
- 3 Spring onions sliced
- 1 teaspoon Green chili
- 2 tablespoon Oil
- Salt to taste
- 1 teaspoon Sesame seeds
- Coriander leaves chopped
Instructions
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To make the recipe, we will start by cutting the zucchini first. For that, we will first cut both the ends of zucchini and wash it under running water.
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Now, on a flat surface, or counter cut the zucchini into thin stripes. When done, take it out on a plate and keep it aside.
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Similarly, cut spring onions and add it in the same zucchini bowl. In the same bowl add chopped green chilies and coriander leaves. Mix well and keep them aside.
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Now, we will take another mixing bowl and add all-purpose flour, salt, and baking soda.
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Now, mix the batter well. Add water in small batches to make a batter of thick consistency.
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Leave the batter to rest for 10-12 minutes. Then add the vegetables (we kept aside in a bowl) and sprinkle some sesame seeds and mix well.
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Now, heat oil in a pan and, when it’s hot, take a ladle full of the mixture and gently pour them in the pan.
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Keep the heat from low-to medium and cook the pancake until the underneath is set.
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When one side of the pamcake is cooked, flip and cook it from the other side as well.
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When the pancake is cooked, switch off the heat and serve the pancake with dipping sauce.
Recipe Video
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