Korean Vegetable Pancake (Pa Jun)

This traditional Korean Pancake (Pa Jun) is great as a snack or as a meal (I eat it as a meal). It is versatile as you can get, and add any ingredients to the basic batter made with flour, egg, and water. You can add oyster, squid, shrimp, shredded squash, and even kimchee. Or make it just plain with scallions and slivers of carrots. I like adding shredded squash in the summer.

You can use the dipping sauce made with soy sauce and garlic or just plain soy sauce and vinegar.

These are the basic ingredients. How simple is that?

Korean Pancake Ingredients: carrots, scallions, shrimp
Slice the scallions lengthwise
slicing scallions lengthwiseCut scallions about 3 inches in length
Add the shredded scallions to the batter.
Shredded ScallionsMixing batter
Add the shredded carrots and mix them in to the batter, evenly coating them.
folding in to coateven coating

If you are using a stainless steel pan, make sure to coat the pan with oil evenly. Ladle about 1/2 C of batter onto a hot sizzling pan and spread the vegetables around the pan. When you see the top bubbling up, flip it over. You can see the edges become translucent when it’s time to flip.
Spread evenlyCook another 2-3 minutes on the other side.
cook until brownYum!Korean Pa Jun (pancake)

Korean Vegetable Pancake Recipe


2 cups all-purpose flour
1 egg, lightly beaten
1 to 1 1/2 C (or more, depending on the batter consistency) of cold water
1 tbsp of corn starch
1 tablespoon oil per pancake, more as needed
10 scallions cut into 3-inch lengths and sliced lengthwise
2 medium carrot, peeled and grated
1/2 pound chopped shrimp, optional

Dipping Sauce or plain soy sauce and vinegar mixture

1. In a medium bowl, mix flour, eggs and 1 cup water until a smooth batter is formed. Add more water, if necessary, as you stir scallions, carrots, and shrimp (is using), into batter.

2. Place an 8 inch skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned or when the top bubbles, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.

3. In a small bowl, mix together the vinegar and soy sauce. Or make a dipping sauce. Cut pancakes into small triangles and serve with dipping sauce. Serve immediately.

Yield: 6 to 8 servings.


This looks and sound yummy. Almost looks like egg fu young when cooked. I bet it tastes a lot better though. Thanks, i must try this.

stacy hancock
stacy hancock

totally made these tonight! they were so good! we didn't get the batter quite right but still. YUM. i totally just ate another one and it's 11pm. whoops! thanks =)


Karen, that sounds so yummy! My mother makes something similar -- green onion pancakes that she says are vaguely Taiwanese/Chinese, and this post just reminded me that I haven't made them for a while. Maybe I'll try yours instead today. I just got a stainless steel pan and haven't figured out how to keep anything from sticking, so I may try it on my old non-stick to be safe.