Korean Pachanga Vegetable Pancake Recipes

KOREAN VEGETABLE PANCAKE (BUCHIMGAE/PAJEON)

Steps:

• Thinly slice (julienne-style) or shred all vegetables using a mandoline, shredder, or sharp knife. I shredded the carrot and cabbage and thinly sliced the scallions and mushrooms.
• Add all of the ingredients, except the mushrooms, into a medium bowl, add the sesame seeds and mix.
• In a separate bowl, combine the flour, milk, and salt and mix until smooth. The batter should be slightly runnier than regular American pancake batter - add a little extra liquid if needed.
• Add the vegetables (without the mushrooms still) to the batter and fold them to thoroughly incorporate them into the batter.Alternatively, you can leave the two separate. When cooking the Korean vegetable pancake, first add the vegetables to your pan and spread out, then add just enough batter to cover the vegetables.
• In a large dry pan, cook the mushrooms over medium heat to allow them to release their excess liquid and brown.
• Once cooked, you can remove them from the pan, keep them on a plate or bowl and add 1/3 of them to each pancake.
• Add a little sesame oil to the pan and heat it up then add the mushrooms and pancake batter and cook over medium heat for a few minutes on each side (3-4 minutes) - until the outside is crispy and browned. Repeat with the remaining batter.
• After flipping the pancake, press down on it with a spatula slightly to encourage browning/crisping.If you want to crisp it up even further then you can transfer the pancake to a broiler for a minute or two for extra crunch!
• Once cooked, transfer the vegetable pancake to a plate, optionally slice it into smaller pieces, and serve with the sauce of your choice. I serve it with homemade gyoza dipping sauce.
• Make ahead: you can prepare the vegetables and batter (separately) 2-3 days in advance and store, covered, in the refrigerator until it's time to combine them and make the Korean pancakes. Fridge: store the leftover savory pancake in an airtight container and enjoy it within 3-4 days.Freeze: allow the veggie pancake to cool entirely before transferring to the freezer. If you've made a large batch, then you can pile them up with pieces of parchment paper between (to stop them sticking).Reheat: to reheat the Korean vegetable pancakes, you can place them in a non-stick pan, either dry or with a drop of oil, and heat on both sides until warmed through. Alternatively, for a larger batch, warm them up in the oven. Wrap a stack of pancakes in tin foil and bake for around 10 minutes at 350ºF/175ºC or until warmed. Avoid using a microwave; otherwise, you'll have limp, sad veggie pancakes.

KOREAN PACHANGA (VEGETABLE PANCAKE)

Steps:

• Start by cutting up all vegetables julienne style, about 2 inches in length.
• In a small bowl mix flour and water together to form a thin paste.
• No exact measurements for this, just a little thinner than pancake batter would be.
• Whisk until smooth.
• Add all vegetables and season with salt, pepper.
• In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
• Pancakes should be about 5 inches in diameter.
• Cook on both sides until very browned.
• Serve with soy sauce for dipping and enjoy.