Korean green onion pancake (Vegetable Pajeon)

This Korean green onion pancake made with flour, scallions, kimchi, and egg is so nutritious and so easy to make. This is my lifesaver when I feel too lazy to cook but don't want to order takeout, because this pancake will only take me about 15 minutes to cook, and I always have these simple and healthy ingredients at home!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse and drain the leaf part of the green onions, get about 20 green onion leaves. Cut them into the length of your skillet.

Step 2

Add all the "batter" ingredients to a large bowl (See ingredient section), mix until smooth.

Step 3

Add chopped kimchi, shredded carrots, and onion slices to the batter. Mix well. (Feel free to substitute these ingredients with other vegetables or meat you like, e.g. bell peppers, shrimp, squid, cabbage ...)

Step 4

Heat up the skillet over medium heat for 2 minutes, spray with oil spray or add 2 tbsp of cooking oil.

Step 5

Pour the batter with vegetables over the skillet, spread it evenly with a spatula.

Step 6

Before the batter gets fully cooked, quickly place the green onions over the batter.

Step 7

Use a spatula to press the green onions into the batter, so that they are half-covered in the batter.

Step 8

Pour 1 beaten egg over the green onions.

Step 9

Cook over medium heat until the egg is not runny, and the bottom of the pancake turns golden.

Step 10

Flip the pancake by tossing the skillet or with the help of a spatula.

Step 11

Cook over medium heat until the egg is fully cooked. Transfer to a cutting board.

Step 12

Cut the pancake into bite size pieces with a pizza cutter or a knife.

Step 13

Serve with dipping sauce (see ingredient section above) on the side.

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