Korean Pancakes (Pa Jun)
Updated Oct. 26, 2022
- Total Time
- 15 to 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons rice wine vinegar
- 3tablespoons soy sauce
- 1½teaspoons sugar, optional
- Pinch of hot red pepper flakes
- 2teaspoons vegetable oil
- 2large eggs
- ½cup all-purpose flour or rice flour
- ½teaspoon salt
- ½cup very finely chopped vegetables asparagus, broccoli, green beans, scallions or chopped cooked leftover meat chicken, beef, pork or both
For the Dipping Sauce
For the Pancakes
Nutritional analysis per serving (3 servings)
175 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 8 grams protein; 927 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Dipping Sauce
- Step 1
For dipping sauce: In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
- Step 2
For pancakes: Fill a pitcher or glass with ice and ½ cup or more cold water; set aside. Place a small (6- to 8-inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
- Step 3
In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables or meat and stir to blend. Add ½ cup ice water and mix again to blend.
- Step 4
Fill a ½-cup measuring cup with batter; pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.
Private Notes
Comments
I have been eating this for years and I think all I want to add is the type of flour you use does make a huge difference in the pancake texture. When I have extra kimchi I put it in alone with plenty of scallions and shrimp. Fish sauce just a little works too.
The dipping sauce is supposed to have a punchy vinegar flavor, but you can probably use half the amount & add more to taste. Best vegetables to use for these are julienne carrots, zucchini or scallions. Koreans do not use asparagus or green beans in any dishes. Rice flour is preferable, but if you have a Korean market in your area, you can buy a pre-made flour mix.
This is a very useful recipe. I have been using a lot less salt and packing in at least twice as many vegetables-makes great snacks.
Tasty... even if mine didn't look like the photo. I did make some alterations: used TJ's gluten free flour, which is a blend of rice, tapioca, and other stuff. Pretty much doubled the recipe, using four leftover egg whites and two whole eggs. No meat - just broccoli, shiitake mushrooms, kimchi, shredded carrots, and bell peppers, plus some onion/garlic puree I made. Used less than a half cup ice water total and still the pancakes spread WAY out. No way could cook more than one at a time.
Doughy and bland; even with less rice flour and water. Next time will try adding garlic and onion powders, and use potato starch instead of rice flour. And more salt. Willing to try again as we like the Korean pancakes we get from Hmart.
Absolutely love these. Very adaptable. Took advantage of prepackaged shredded veggies for a quick weeknight meal. Like the dipping sauce. Also wanted a creamy sauce so made a vegan mayo siracha. Leftovers toast up nicely in toaster oven.