Vegetarian Pajeon (Korean Pancakes)

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Vegetarian Pajeon (Korean Pancakes)
Photo Credits: instagram.com/pxyfood

INGREDIENTS

For the sesame soy sauce:

  • 2 tablespoons soy sauce
  • ½ tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • ½ tablespoon sugar
  • ½ tablespoon gochujang (hot pepper paste) ~ this is optional, but it makes it unique! It tastes great, too!

For the pancakes:

  • 2 tablespoons olive oil
  • 2 cups vegetable pancake mix
  • 2 cups water ~ you may need more or less depending on the package directions for the vegetable pancake mix
  • 1 tablespoon gochujang (hot pepper paste)
  • 1 red bell pepper, thinly julienned
  • 2 small-sized zucchini squash, thinly julienned OR 1 large zucchini, thinly julienned
  • 3 cups matchstick carrots
  • 3 stalks green onions, chopped

INSTRUCTIONS

  1. In a small bowl, combine ingredients for sesame soy sauce and mix. Add in half of the chopped green onions as well as sesame seeds, then set aside.
  2. Heat oil in a skillet.
  3. Place 2 cups vegetable pancake mix with 2 cups of water in a bowl. If your package of vegetable pancake mix wants you to use a different amount of water, follow their instructions instead.
  4. Mix well until there are no lumps.
  5. Then mix in the gochujang. Add vegetables into the batter. Mix well.
  6. Scoop out ½ cup of batter mixture and pour into the skillet.
  7. Fry the batter mixture on both sides until browned and crispy.
  8. Serve with the sesame soy sauce and enjoy!

Credits to: bokchoyandbroccoli.com