Day 16 of 26 Days A to Z Cooking Series
Boyfriend was craving for something fried so we decided to make korean pancake. It’s super easy to make especially with a pre-made batter that gives that extra crispyness.
If you don’t have a pre-made batter, just mix flour, potato starch, and baking soda.
If you want to achieve that perfect crispy texture for your Korean pajeon, using potato starch in your batter is a game changer. It helps absorb moisture and creates a light crunch when fried. I also recommend using cold water to mix the batter — it slows down gluten development and keeps the pancake tender. For frying, a non-stick Korean pancake pan or any heavy skillet works best to ensure even heat distribution. Preheat the pan properly and use enough oil so the pancake fries to a golden crisp. I found that adjusting the heat to medium-low once the batter hits the pan avoids burning while ensuring the inside cooks fully. For the sauce, I mix soy sauce with a pinch of sugar and chili flakes for a spicy-sweet dipping experience that complements the savory pancake perfectly. It really brings out the flavors! If you can’t find a pre-made Korean pancake mix, no worries! Mix flour, potato starch, baking soda, and cold water for a quick homemade batter. Adding seafood like prawns or green onions gives the pajeon a vibrant taste and texture. This recipe is so easy and impressive — perfect for a cozy meal or to impress friends with Korean cuisine at home.































