Vegetable Pajeon (Korean Scallion Pancakes With Vegetables)

My family uses cornstarch and potato starch interchangeably (we're Asian). Just in case anybody didn't want to buy potato starch for a single recipe.

To make pancakes buy Beksul's Korean Pancake Mix. I found it at H Mart. It's a combination of flour, corn starch, garlic, onion and black pepper. This eliminates Step 1. It's easy to use and is authentically Korean.

I do Korean pancakes in the waffle maker - super crispy and less oil than a frypan

Delicious, and a crowd pleaser including both my 7YO and 9YO. Great way to get lots of vegetables in. I will say, though, that as with most recipes the prep time isn’t factored in. Grating and chopping the veg alone took me 30 minutes (and that was using a Cuisinart), so all in it was more of a 60-90 min recipe for me.

works great with besan (garbanzo bean flour) for GF option;

Fabulous! My husband couldn't stop raving about them. Garbanzo flour with potato starch made it deliciously GF. Used 4 cups of chopped kale. Rather than individual pancakes, I put the whole batter in a oiled cast iron pan over medium heat for ~ 5 minutes and then brushed~ T of oil over the top & under the broiler for 5 minutes. It slid right out of the pan & I cut it into 8 wedges. It was crisp and soft in the center & with the dipping sauce was a perfect meal. Real keeper!

This is very much like a Japanese okonomiyaki recipe I've been making for years. I combine packaged shredded cole slaw mix and scallions with flour and eggs, and fry the pancakes in sunflower oil with a drop of sesame oil mixed in. I like to drizzle sweet chili sauce on top for serving. They come out great and are a favorite at my house. I might try this variation next time though.

I followed the recipe exactly and it turned out great. I used a mix of carrots, sweet potato, turnip, onion, pepper - vegetables I had on hand. Like any pancake, it took getting through the first two to get the temperature and timing right. I will definitely make this again.

Jen: I discovered with horror that the NYT doesn't take prep into account. The timing begins when the ingredients are as described in the list. I'd really like Sam et al. to change this! But, you know, tradition. . .

Question, what would be a good substitute for kimchi?

What can I substitute for the kimchi so that I can make these now. Thanks

With both zucchini and mushrooms, you might want to parcook them -- saute them in a little oil until they give up their liquid. Alternatively, with the zucchini, you can shred it, toss it with some salt, and let it drain for maybe half an hour, then rinse. That will get rid of a lot of the excess liquid as well.

Thanks to Melissa for suggesting using a waffle iron. Easy and no messy frying. I don’t need to bother trying to fry these. My waffle iron will get regular use now. Very good. Not greasy with the waffle iron.

Be sure to use potato starch, not potato flour. Pure starch is needed to get the right result.

Thanks to those who suggested waffle iron, brilliant! I did not have potato starch or mochiko flour so I used a little over 1/4 cup cornstarch and the rest regular flour. Scallions, kale, onions, cabbage were the veg I used but was a little alarmed at how much veg there was in comparison to the batter so I held back about 1/4 of each veg. I should have put it all in. The batter expands in the waffle iron. I cooked until golden brown then put in a 200° oven to crisp and stay warm. Do ahead tip!