Side Items

Korean Pajeon - Scallion/Carrot/Squash Pancake takes several minutes to prepare.

Korean Pajeon - Scallion/Carrot/Squash Pancake takes several minutes to cook.

Korean Pajeon - Scallion/Carrot/Squash Pancake makes 1 servings.

The ingredients for Korean Pajeon - Scallion/Carrot/Squash Pancake are:

For the batter:
flour
cornstarch
baking powder
club soda/water
garlic
soy sauce
sugar
egg
salt/pepper

For the pancakes:
scallions
carrot
squash

Here is how you make Korean Pajeon - Scallion/Carrot/Squash Pancake:

In a bowl, combine all the ingredients for the batter and let cool in the refrigerator. Julienne the scallions, carrots, and squash (so that they yield about 1 cup each).Add the vegetables to the cold batter. Heat a medium frying pan with 3 tbsp of vegetable oil until very hot.Drop the batter in 2 inch circles or one large piece (8 inch). Cook until bottom is golden and crisp, flip over and finish on the other side.Use a paper towel to absorb some of the grease.Serve with soy sauce (2 tbsp), rice vinegar (1 tsp), sugar (to taste) and sesame oil (2 drops).Serving Size: Makes 12 servingsNumber of Servings: 1Recipe submitted by SparkPeople user GETMEFIT111.

The nutritional information for Korean Pajeon - Scallion/Carrot/Squash Pancake is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 725.9

• Total Fat: 5.7 g
• Cholesterol: 185.0 mg
• Sodium: 1,619.3 mg
• Total Carbs: 148.3 g
• Dietary Fiber: 11.9 g
• Protein: 23.8 g

The dietary needs meet for Korean Pajeon - Scallion/Carrot/Squash Pancake is Vegetarian