Korean Style Savoury Pancake with Salmon and Vegetables Recipe

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Korean savoury pancakes, commonly known as Pajeon, are a beloved dish that can be enjoyed at any time of the day. Made with a simple batter of flour and eggs, they are often filled with a variety of ingredients such as vegetables, seafood, or meat.

These pancakes are pan-fried until golden and crispy on the outside, while remaining soft and tender on the inside. They are typically served with a savoury soy-based dipping sauce that adds a slightly spicy and tangy kick.

In this recipe, I am sharing my version of a Korean-style pancake made with fresh vegetables and salmon. It is simple to prepare, packed with flavour, and perfect for a quick meal or snack.

To learn how to make this pancake, please click on the image below to view my video tutorial. If you like my video, please support me by clicking on the red “Subscribe” button on my YouTube channel. 

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YouTube link: https://youtu.be/TyYNO-5mg7A

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Salmon Vegetables Pancake

Author Shiokman Eddie

Ingredients

  • 30 g Cilantro Parsley
  • 30 g Spring Green Onions
  • 80 g Fresh Shiitake Mushrooms optional
  • 50 g Celery
  • 400 – 450 g Zucchini
  • 180 – 200 g Carrot
  • 200 – 300 g Salmon
  • 1 Tbsp Light Soy Sauce
  • 1 tsp Pepper

Pancake Batter

  • 300 g potato starch flour
  • 300 g plain flour
  • 1 tsp baking powder
  • 1 tsp pepper
  • 240 ml water
  • 1 Tbsp chicken stock
  • 1 Tbsp sesame oil

Dipping Sauce

  • 4 Tbsp light soy sauce
  • 2 Tbsp black vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp chopped garlic
  • Few pieces of cut spring onions and cilantro
  • 1/2 Tbsp chilli flakes
  • 1/2 Tbsp sesame seeds
  • 1 Tbsp finely chopped onion optional

Instructions

  • Cut parsley, spring onions, celery and mushroom into smaller pieces.
  • Grate zucchini and carrot roughly.
  • Mix all the vegetables together in a bowl.
  • Dice salmon into cubes and marinate with light soy sauce and pepper.
  • Add salmon to the mixed vegetables
  • Prepare pancake batter by mixing potato starch, plain flour, baking powder, pepper and water. Mix well until it forms into a thick batter.
  • Add concentrated chicken stock or chicken powder and sesame oil to the batter and mix thoroughly.
  • Pour batter into the bowl of mixed vegetables/salmon and mix everything thoroughly.
  • Add cooking oil and heat up the frying pan. Scoop vegetables/salmon batter into the hot pan.
  • Use a spatula to flatten the vegetable batter.
  • Fry a few minutes for each side until fully cooked.
  • Prepare dipping sauce by mixing all the ingredients mentioned above under “Dipping Sauce”.
  • Serve the pancake hot with the dipping sauce.

Notes

Add more flour if the batter is too watery. Or if too thick, add more water.

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