Gajijeon - Korean Vegetable Pancakes

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 large egg 1 large egg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 cup (150g) zucchini, julienned 1 cup (150g) zucchini, julienned
• 1 cup (150g) carrots, julienned 1 cup (150g) carrots, julienned
• 1 cup (150g) scallions, thinly sliced 1 cup (150g) scallions, thinly sliced
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, water, egg, salt, black pepper, soy sauce, minced garlic, and sesame oil. Whisk until the batter is smooth and well combined.
2. 2.
   Add the julienned zucchini, carrots, and sliced scallions to the batter. Mix well to ensure all the vegetables are coated with the batter.
3. 3.
   Heat a large non-stick skillet or frying pan over medium heat. Add enough vegetable oil to coat the bottom of the pan.
4. 4.
   Spoon a portion of the vegetable batter onto the hot pan, spreading it out into a round shape. Cook for 2-3 minutes on each side, or until golden brown and crispy.
5. 5.
   Remove the cooked pancake from the pan and place it on a paper towel-lined plate to absorb any excess oil. Repeat the process with the remaining batter and vegetables.
6. 6.
   Cut the pancakes into wedges or squares and serve hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Zucchini — Make sure to remove excess moisture from the julienned zucchini by patting it dry with a paper towel. This will prevent the pancakes from becoming soggy.
• Carrots — Use fresh and firm carrots for the best texture. You can also experiment with different colored carrots to add visual appeal to the dish.
• Scallions — Slice the scallions thinly to ensure even distribution throughout the pancake batter.

Tips & Tricks

• For extra crispiness, you can add a tablespoon of cornstarch to the batter.
• Feel free to customize the vegetable mix according to your preference. You can add mushrooms, bell peppers, or even kimchi for a unique twist.
• Serve the pancakes immediately after cooking to enjoy them at their best texture.
• If you prefer a spicier version, add a dash of gochugaru (Korean red pepper flakes) to the batter.
• Leftover pancakes can be reheated in a toaster oven or skillet for a quick and delicious snack.

Serving advice

Serve the Gajijeon hot as an appetizer or a side dish. Cut the pancakes into wedges or squares and arrange them on a platter. Garnish with additional sliced scallions or sesame seeds for an extra touch of flavor and presentation.

Presentation advice

To enhance the presentation of Gajijeon, serve it on a wooden or ceramic platter. Arrange the pancakes in an overlapping pattern, showcasing their vibrant colors. Place a small bowl of dipping sauce in the center of the platter for easy access.