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

Ingredients

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.

NOTE: The information in this post is not intended to replace the advice of a doctor. Dr. Karen disclaims any liability for the decisions you make based on this information. Opinions and statements on this website have not been evaluated by the Food & Drug Administration. The information is for general consumer understanding and education, and should not be considered or used as a substitute for medical advice and it is not intended to diagnose, treat, cure or prevent any disease. I am not your doctor and you should consult with a qualified health care professional on any matter relating to their health and well being on one-on-one basis with thorough physical examination. Dr. Karen encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional. Products Dr. Karen recommends and their properties have not been evaluated by the Food and Drug Administration. The products are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using the products. For more info, visit the Disclaimer page.

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Comments

  1. says

    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.

  2. says

    I had the Chinese versions too. They are good too but I don’t know why the two taste different when the ingredients seem the same??

    Funny you mention non-stick pan. I am going to review a new line of non-stick pans saw in my local supermarket tomorrow. But I have All Clad SS pots and pans (even a wok) and I LOVE them. I have a radiant range top and I need the heavy bottom pans. These All Clad ones have Lifetime Guarantee and when any of them warp on the bottom from long term contact with high heat, I return them and they send me replacements. They do stick if you are not careful but in most cases, they do not stick. It’s all about oil and the right temp. You’ll get use to it.

    Good luck making the pancakes. I think I’ll make them for me today and serve Corned Beef and Cabbage to my Non-Irish family who turns Irish on St. Pat’s Day for Corned Beef and Cabbage. :)

  3. stacy hancock says

    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 =)

  4. says

    Yay! Glad you liked it. You can ‘play’ around with the consistency of the batter the way you like it. Also, add whatever veggies or seafood or even shredded chicken or pork, ….everything is allowed….as long as there’s enough batter to hold the ingredients together into a pancake.

    Thanks for letting me know how you liked it! :)

  5. Tommy says

    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.