savoury pancake

Hailing from Osaka, Okonomiyaki is a delicious Japanese savory pancake made with flour, eggs, cabbage, and protein, and topped with a variety of condiments.

Okonomiyaki

all-purpose flour (plain flour) ((120 g))

salt

sugar

¼ tsp baking powder

2-3 inch Nagaimo/Yamaimo ((5-8 cm, 160 g, 5.6 oz))

dashi (Japanese soup stock; click to learn more)

cabbage

½ lb sliced pork belly

eggs (50 g each w/o shell)

Tenkasu/Agedama (tempura scraps) ((8 Tbsp))

pickled red ginger (beni shoga

neutral-flavored oil (vegetable, canola, etc)

½ Tbsp sugar

Tbsp oyster sauce

Tbsp ketchup

½ Tbsp Worcestershire sauce

Okonomi sauce

mayonnaise

Katsuobushi (dried bonito flakes) ((Skip for vegetarian))

Aonori (dried green seaweed)

Green onions/scallions

pickled red ginger (beni shoga or kizami beni shoga)

Gather all the ingredients.

In a large bowl, combine 1 cup (120 g) all-purpose flour, ¼ tsp salt, ¼ tsp sugar, and ¼ tsp baking powder and mix all together.

Peel and grate nagaimo in a small bowl. It can get itchy, so work quickly and rinse your hand right after.&nbsp; Nagaimo is very slimy and slippery, so make sure you have a good grip if you wear a glove.

Add the grated nagaimo and dashi in the bowl.

Mix all together till combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.

To Prepare Okonomiyaki Batter

Meanwhile, gather all the ingredients for Okonomiyaki Sauce.

Combine 1 ½ Tbsp sugar, 2 Tbsp oyster sauce, 4 Tbsp ketchup, and 3 ½ Tbsp Worcestershire sauce in a small bowl. Mix all together until sugar is completely dissolved.

To Make Okonomiyaki Sauce

Discard the core of the cabbage and then mince the cabbage.leaves.

Cut the pork belly slices in half and set aside.

Take out the batter from the refrigerator and add 4 large eggs, ½ cup (8 Tbsp) tempura scraps (Tenkasu/Agedama), and ¼ cup (4 Tbsp) pickled red ginger (Kizami Beni Shoga) in the bowl. Mix well until well-combined.

Add chopped cabbage to the batter ⅓ at a time. Mix well before adding the rest.

To Prepare Okonomiyaki

In a large pan, heat vegetable oil on medium heat. When the frying pan is hot (400 F or 200 ºC), spread the batter in a circle on the pan. We like thicker okonomiyaki (final thickness is ¾ inches or 2 cm). If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip.

Place 2-3 sliced pork belly on top of Okonomiyaki and cook covered for 5 minutes.

When the bottom side is nicely browned, flip over.

Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.

Flip over one last time and cook uncovered for 2 minutes. If you’re going to cook next batch, transfer to a plate.

To Grill Okonomiyaki

Here are the ingredients for toppings. &nbsp;Apply okonomiyaki sauce with brush, add Japanese mayonnaise in zigzagging lines (optional), and sprinkle dried bonito flakes (katsuobushi). You can also put dried green seaweed (aonori), chopped green onions, and pickled red ginger on top for garnish. Please see the video for this step.

To Serve

Okonomiyaki freezes well. Once it cools down (no sauce or toppings), wrap each okonomiyaki in aluminum foil and put it in a freezer bag. When you want to eat it, defrost first and put it in a toaster oven or oven to heat it up. It's a great quick meal!

To Store

If you have a Japanese griddle with a lid (We call it “Hot Plate”), you can cook several okonomiyaki at once! Otherwise, I recommend cooking two okonomiyaki (each in one frying pan) at a time.

To Cook Several Okonomiyaki At Once

Romy Gill’s red lentil pancakes are ingenious – gluten-free and packed full of flavour!

You will need a high-powered blender or food processor to make this recipe.

Red lentil pancakes

grams/5½oz red lentils,

chickpea flour

tsp cumin

tsp coriander

tsp turmeric

tsp red chilli powder

½ tsp baking powder

grams/2½oz Greek yoghurt,

coriander

spring onions, roughly chopped

sunflower oil,

gluten-free chutney

Pajeon, which literally translates to green onion/scallion pancakes, are Korean pancakes that can easily be customised to your liking. For my version, I drew inspiration from Haemul Pajeon which are Seafood and Green Onion Pancakes. But of course since this is a vegan pajeon, I used king oyster mushrooms to mimic the texture of squid since it has a rubbery texture. I also added some extra vegetables such as carrot and onion for that extra crunch.  I also made my own dipping sauce to pair with this vegan jeon or pancake.

Vegan Pajeon 파전 (Korean Scallion/Green Onion Pancakes)

all purpose flour (, 130 grams)

tbsp baking powder

tbsp corn starch (or potato starch, 27 grams)

turmeric powder (optional

water

tbsp sesame oil

onion

carrot

scallions onions

oyster mushrooms (halved then thinly sliced (see notes))

green chiles

Neutral oil (for cooking)

sauce

Vegan kimchi

Sundubu Jjigae (or Korean Soft Tofu Stew)

You can check out the a complete step-by-step on how to make the pajeon in the photos above or in the video below.

In a large mixing bowl, add in all the dry ingredient. Mix well.

Slowly pour in the water while mixing. Mix until you’ve reached a batter consistency. Add the sesame oil and then mix. If the batter is still too thick, you can add 2-4 tbsp more water.

Another option for the batter is to mix in the veggies into the batter and mix evenly to coat. If doing so, you&#039;ll just need to evenly spread the batter with the veggies later on when cooking.

Preparing the pancake batter

Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.IMPORTANT: I highly recomment using a non-stick pan for the best results and so that your pancakes do not stick to your pan.It&#039;s also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.

Add enough oil to add to coat the surface of the pan. Once hot, add in the sliced onions,  carrots, scallions, chiles, and mushrooms—basically enough veggies to almost cover the pan. Leave to cook to a tender crisp for 1-2 minutes.Skip this step if you mixed the veggies into the batter.

Scoop around half of batter into the pan and carefully spread to cover the vegetables. Note that the amount you add will depend on the size of your pan.

Place more veggies on the top of the pancake and carefully press down onto the batter. Lower the heat to medium. You can cover the pan to allow the inside of the pancake to cook especially if you’re making a thicker pancake. Cook for 4-5 minutes over medium heat.

Once the sides start to dry up, carefully scrape the sides and the underneath of the pancake with a spatula to ensure it hasn’t stuck to the pan. Once it’s golden brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.

Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce but you can enjoy it plain too! See dipping sauce recipe here.I also find it a lot easier to cut the pancakes using a pair of scissors.

How to enjoy your jeon? I love mine with a hearty Sundubu Jjigae (Korean Soft Tofu Stew) or Jjajangmyeon. Best enjoyed with some Vegan Kimchi, too!

Cooking the pancake

Store in an air-tight container and refrigerate. Pan fry the pancakes or pajeon on a pan for 2-3 minutes on each side until crisp.

Storage and reheating tip

https://www.youtube.com/watch?v=uGdAoaYfrSU

Full recipe here: https://thefoodietakesflight.com/korean-scallion-pancakes-pajeon

OTHER KOREAN RECIPES:
Easy vegan kimchi: https://www.youtube.com/watch?v=iIgg9ReGsxQ&t=61s
3 Kimchi recipes: https://www.youtube.com/watch?v=zc2mNH6S2Ck&t=43s
Sundubu jjigae (soft tofu stew): https://youtu.be/QoIRkJEWkes
Jjajangmyeon: https://youtu.be/ETdImlm7MpI

———————————————

TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#koreanfood #pajeon #veganrecipe

👉🏼If you’re looking for more recipes and inspiration:

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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
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Coconut sugar: https://amzn.to/2qA8Iwk
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Peanut butter: https://amzn.to/2RuKsGR
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Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
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Wooden chopsticks: https://amzn.to/2PBREi4
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Super handy reflectors: https://amzn.to/2YGhMwd

PAJEON | Korean Savoury Scallion Pancakes with Dipping Sauce (Vegan Recipe)

A tasty Korean take on a savoury pancake. Serve as a quick brunch, lunch or supper, or as part of a Korean meal.

Each serving provides 307 kcal, 5g protein, 36g carbohydrates (of which 2g sugars), 15g fat (of which 2g saturates), 2g fibre and 1.8g salt.

Korean kimchi pancake

70 grams/2½oz plain flour

tbsp cornflour

sea salt

tbsp vegetable oil, plus extra for frying

grams/5½oz

spring onion, trimmed and roughly chopped

½ tbsp soy sauce

½ tsp rice wine vinegar

½ tsp toasted sesame oil

pinch gochugaru, or other red chilli flakes

Try these sugar-free savoury pancakes for a healthy supper or as an alternative to traditional Pancake Day crêpes.

This meal provides 490 kcal, 13g protein, 35g carbohydrate (of which 13g sugars), 33g fat (of which 20g saturates), 4g fibre and 2.5g salt per portion.

Apple, rocket and feta buckwheat galettes

grams/3½oz buckwheat flour

free-range egg

butter, melted

ghee

olive oil

salt and black pepper

tbsp butter

red onions, thinly sliced

green apples, peeled, cored, chopped into 3cm/1¼in chunks

sea salt flakes

black pepper,

lemon juice

rocket,

feta

Pack your pancakes with spinach and mushrooms. This is a delicious way to make pancakes into a wonderfully moreish meal. 

Mushroom and spinach pancakes

grams/4½oz flour flour

150 milliliters/5fl oz milk

olive oil,

onion,

mushrooms, sliced

baby spinach

tbsp crème fraîche (optional)

parsley

salad leaves, to serve

A healthy breakfast doesn't need to taste boring - add zing to your morning with salsa and sweetcorn pancakes.

Mexican sweetcorn pancakes, poached eggs and salsa

grams/3½oz plain flour

tsp baking powder

150 milliliters/5fl oz whole milk

sweetcorn on the cob, kernels only

vegetable oil

tomatoes, skin and seeds removed, chopped

coriander sprigs, leaves only, chopped

green chilli, very finely chopped

red onion, finely chopped

lime, juice only

black pepper

tbsp white wine vinegar

free-range eggs

Be inspired by the flavours of Flammkuchen and top pancakes with smoked bacon, shallots and melted cheese to serve for Shrove Tuesday or as your next family supper.

German-style cheese & bacon pancakes

pack diced smoked bacon lardons

fraîche

nutmeg

tsp caraway seeds (optional)

pre-made large pancakes

shallots

finely grated gruyère

cucumber

tbsp chopped fresh dill

Heat grill to high and put the bacon lardons on a baking tray. Grill for around 10 mins until crisp, then set aside. Mix the crème fraîche with the nutmeg and caraway seeds (if using) and season.

Working in batches, place a pancake on a non-stick baking sheet, divide the crème fraîche mixture between the 4 pancakes, then top each pancake with the lardons, shallots and cheese.

Put the pancakes under the grill for 2-3 mins (you will need to do this in batches again) or until the cheese is golden and bubbling. While they cook, mix the cucumber with the vinegar and dill, season, then serve alongside the pancakes.

Top 8 savoury pancake recipes from across the web

The most viewed savoury pancake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Okonomiyaki

Red lentil pancakes

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Korean kimchi pancake

Apple, rocket and feta buckwheat ga...

Mushroom and spinach pancakes

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Top 8 savoury pancake recipes from across the web

The most viewed savoury pancake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Okonomiyaki

Red lentil pancakes

Vegan Pajeon 파전 (Korean Scallion/Gr...

Korean kimchi pancake

Apple, rocket and feta buckwheat ga...

Mushroom and spinach pancakes

Mexican sweetcorn pancakes, poached...

German-style cheese & bacon pancake...

The most viewed savoury pancake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine