Pajeon and japchae: Joo Won’s Korean-style vegetarian starters

Vegetables are central to Korean cooking, forming the backbone of everyday meals rather than mere side dishes. They bring balance, colour and variety through preparations such as kimchi, namul and seasonal banchan, while techniques like blanching, light sautéing, fermenting and pickling preserve natural flavours.

Seasoning is often simple—garlic, sesame oil, soy sauce and fermented pastes such as doenjang and gochujang—reflecting a plant-focused tradition shaped by seasonality and the need to preserve food. The asparagus and courgette pajeon is made by slicing the vegetables, coating them in a batter of tempura flour and water, and frying in oil until crisp; the recipe suggests a 22cm non-stick pan and a few minutes each side.

The soy‑vinegar dip combines light soy sauce (Korean jin ganjang or similar), apple or rice vinegar, caster sugar, diced onion and finely diced chilli, and is served alongside the pancake for dipping.

South Korea

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