Korean scallion pancakes with vegetables (Vegetable pajeon) [Sohui Kim] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 212) by New York Times Cooking and Emily Weinstein

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Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of rice flour and cornstarch for potato starch.

  • lholtzman on May 11, 2025

    This comes together quickly and uses whatever vegetables you have lingering. I used red pepper, carrot, and cabbage. It’s similar to okonomiyake, but has more of a chew because of the potato starch. Great way to get kids to eat veggies.

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