pa jun > a korean scallion pancake recipe
Sunday, April 11, 2010 
I had a craving for pa jun the other day and decided to try out a recipe for one of my favorite Korean comfort foods. You can typically order pajun as an appetizer in most restaurants - it's a gloriously crispy on the edges, chewy and thin pancake with a tangy, spicy dipping sauce. Nearly anything goes for the pajun filling: seafood, kimchi, onions, zucchini, pork. Seeing as how my craving struck on a random Saturday morning, I opted to make a vegetarian pa jun with items I had on hand. Check out the recipe below!
Pa jun ingredients:
- 2 teaspoons oil for cooking
- 1 cup cold water 1/2 cup cold water
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 3/4 cup finely chopped or julienned vegetables in any combination. I used scallions, carrots and onions. Green beans, pork, asparagus and grilled squid would also work well.
Dipping sauce ingredients:
- 1/2 tablespoon rice wine vinegar
- 2 tablespoons soy sauce
- 1 1/2 teaspoons sugar
- Hot red pepper flakes to taste
- Dash of sesame oil (careful, this is strong)
Pa jun:
- Fill bowl of water with ice and set aside to let melt.
- Coat a nonstick pan with the vegetable oil and put over medium-high heat.
- Crack and whisk eggs in a bowl until eggs are light and frothy.
- Whisk in flour and salt.
- Stir in the chopped vegetables.
- Take the ice water set aside, measure out 1 cup 1/2 cup water, and pour into the veggie and flour mixture, and mix.
Pour the batter (about half a cup for each pancake) on to the hot pan. Batter will be thinner than American pancake batter so that the pancakes can spread out and cook quickly and evenly.
Look at that. Seconds away from my mouth. Flip the pancakes when the edges and underside are golden brown and crispy. Cook for another 2-3 minutes.
Serve on a plate and use a pizza cutter to cut into triangles.
Dipping sauce:
While cooking, make the sauce. Stir vinegar, soy sauce, sugar and red pepper flakes. Set aside and stir well enough to allow the sugar to dissolve while you're Iron Chefing.
Here's the final product! Admire, saveur, shove in your pie hole and smile.
food porn, korean pancake, pajun, recipes | in Food
Reader Comments (15)
Those look amazing and much more complicated than they actually are. I want some!
Robin, thanks for your comment! I definitely recommend that menu :) I am so impressed by your blog too and I sent you a friend request on 20sb. Look forward to reading more posts!
These look great! I was browsing 20sb and my husband made me stop and said "What are those? They look good!" Your instructions sound pretty straightforward. I'm looking forward to trying them out.
Oh these look so easy and tasty!
That looks incredible. You had me at pancakes girl! LOL! Love your blog. I am a new follower and can;t wait to see more of your stuff. I am also obessed with cooking. Stop by and see what I am cooking up- would love to have you. http://kitchenbelleicious.blogspot.com
Ummmmmm these look AMAZING! I've never had anything like this. May have to try it soon! Or later, rather, as I'm on a bit of a health kick for the next month or so {sigh}. xxSAS
These look AMAZING. I'll have to try them! Thanks :)
I want 923872938 of these. They look delish!
This recipe looks delicious, but unfortunately, it didn't work for me even though I followed it to the letter--only subbing in some asparagus. With only 1/2 cup of flour, my batter was far thinner than yours and didn't 'hold' the veg properly--I had a mound of veg and the batter went running in every direction. I ended up having to add more flour.
I really like this post, it has some great info. Thank you and keep up good workEd Hardy polo shirts for men
Susie -- I've never tried it with asparagus and that's not a particularly over-watery vegetable (not more so than the carrots I used) - but the veggies I used were shredded super fine. Maybe that was it? Either way, glad you got it right!
Arrived here via Tastespotting. Dig the post, looks sooo good. But I too followed it to the letter (except I used green onions and smoked salmon - I reco this combo) and had a very watery batter. I'm thinking maybe the water should be a 1/2 c. too?
I just made this again and Barry and @greengeekgirl you're totally right - it's just 1/2 cup!! So sorry for the typo - I've gotten to the point where I mostly eyeball this when I make it, but I paid closer attention to the amounts this time and you're totally right - I've updated it above. Thanks for catching that and sorry for the runny batter!
Barry -- Green onions and smoked salmon? That sounds amazing.
Amazing! I'll be making these often. I used zucchini, carrots, scallions and peppers. My husband and I couldn't shove them in our 'pie holes' fast enough. :)
Thanks, Jane! I've never tried this with peppers - but clearly I need to fix that. :)