pajun

Love a good savory pancake? You’ll have to give this absolutely delicious Korean Pancake (Pajeon 파전) recipe a try! Enjoy with a spicy soy dipping sauce.

Korean Pancake

green onions/scallions ((1 bunch = 10 stalks))

egg (50 g w/o shell)

oz shrimp ((4 oz = 100 g) (cleaned and deveined))

neutral-flavored oil (vegetable, canola, etc)

cake flour ((70 g = ½ cup + 2 Tbsp) (See Notes))

salt

cold water ((½ cup = 120 ml))

soy sauce

½ Tbsp rice vinegar

tsp green onions/scallions ((thinly sliced))

Korean chili flakes (Spicy Korean Chili Seasoning)

¼ tsp toasted white and black sesame seeds

tsp sugar ((optional, if vinegar

Gather all the ingredients.

Combine all the ingredients for the dipping sauce and set aside.

Cut the end of scallions and then cut in half.

Beat the egg in a small bowl and set aside.

Combine cake flour and salt in a medium bowl to make batter. Slowly add cold water and whisk till just combined. Do not over mix the batter because it’ll create gluten and the pancake won’t have good texture.

Place a non-stick frying pan over medium high heat and add the oil when the pan is hot. Then spread out the scallions on the bottom of the pan and add the shrimps.

Drizzle the batter to cover the scallion and shrimp, and make sure there is batter between the ingredients so that they will be held together.

Lightly pour the beaten egg (I usually use half of one egg) over the batter. Cook for 3 minutes, until the edge of the pancake gets crispy and the bottom of the pancake is nice golden brown. Flip and cook for another 3 minutes, pressing down the pancake with spatula occasionally, until the pancake is crispy and golden brown. Flip one last time and cook for 30 seconds.

Transfer to a cutting board. Cut into small pieces and enjoy with the dipping sauce.

Korean Pancakes – Pajeon: This easy Korean Pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce.

Korean Pancakes - Pajeon

all-purpose flour

water

sea salt

frozen hash browns, (completely thawed)

carrots

red bell pepper, (seeded and sliced julienne)

zucchini, (sliced julienne)

green onions, (cut in 1-inch sections)

Pepper (to taste)

Vegetable oil (for cooking)

rice vinegar

sugar

sesame oil

garlic, (minced)

sesame seeds

red pepper

Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.

In a large bowl, beat together the flour, water, egg and salt. Mix in the thawed hash browns, then set the batter aside to rest.

Preheat&nbsp;two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.

Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side. Repeat with remaining batter.  Cut the Korean pancakes into wedges and serve warm with the dipping sauce.

https://content.jwplatform.com/videos/iXElmc1H.mp4

This easy Korean pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce.

Korean Pancakes: Pajun (Pajeon)

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Korean Pancakes - Pajeon

Top 2 pajun recipes from across the web

The most viewed pajun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Korean Pancake

Korean Pancakes - Pajeon

The most viewed pajun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine