Korean Pancakes Pa Jun Recipes

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KOREAN PANCAKES (PA JUN)



Korean Pancakes (Pa Jun) image

Provided by Leslie Kaufman

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 to 4 appetizer servings (3 pancakes)

Number Of Ingredients 9

3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar, optional
Pinch of hot red pepper flakes
2 teaspoons vegetable oil
2 large eggs
1/2 cup all-purpose flour or rice flour
1/2 teaspoon salt
1/2 cup very finely chopped vegetables asparagus, broccoli, green beans, scallions or chopped cooked leftover meat chicken, beef, pork or both

Steps:

  • For dipping sauce: In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
  • For pancakes: Fill a pitcher or glass with ice and 1/2 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.
  • 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 1/2 cup ice water and mix again to blend.
  • Fill a 1/2-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.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 928 milligrams, Sugar 1 gram, TransFat 0 grams

KOREAN PANCAKES (PA JUN)



Korean Pancakes (Pa Jun) image

This came from the February 11, 2009 edition of the New York Times, describing several immigrants in the area and their weeknight "go-to" staples. Ji Yoon Yoo suggested a Korean savory pancake. A tasty and easy way to use up leftover veggies. If you want, try a little sesame oil in the dipping sauce.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar (optional)
1 pinch hot red pepper flakes
2 teaspoons vegetable oil
2 large eggs
1/2 cup all-purpose flour or 1/2 cup rice flour
1/2 teaspoon salt
1/2 cup vegetables, finely chopped (asparagus, broccoli, green beans, scallions)

Steps:

  • In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
  • Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6-8 inch) non-stick or well seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
  • In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables and stir to blend. Add 1/2 cup ice water and mix again to blend.
  • Fill a 1/2 cup measuring cup with batter and 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.

KOREAN SCALLION PANCAKES -- PA JUN



Korean Scallion Pancakes -- Pa Jun image

Korea is not officially part of the Silk Road, but East-West trade extended there, and as a result, Korea's cuisine influenced and was influenced by the travelers on the Silk Road. Pa Jun is a Korean pancake that can be served as a snack, appetizer, or side dish and is commonly found in Korean street markets. It's a crispy scallion pancake that is chewy and moist on the inside, with fillings of carrots, mung beans and seafood. Today you can find it made in many different variations in most Korean restaurants, where it is served as a starter with a dipping sauce. Though Pa Jun is typically made with a pancake like batter, my Pa Jun is gluten free, made with rice flour. It's speckled with zucchini and carrots and served with a ginger-soy dipping sauce--all together, a sure recipe for no leftovers. These pancakes can be eaten alone without the dipping sauce, just make sure to add some salt to taste to the batter.

Provided by Vegetarian Hostess

Categories     Onions

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

1/4 cup rice flour
2 eggs, lightly beaten
2 tablespoons vegetable oil
1/4 cup water
5 scallions, green parts only, cut into 3-inch lengths on the bias
1 medium carrot, grated
1 small zucchini, trimmed and grated
3 tablespoons gluten-free soy sauce or 3 tablespoons regular soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 teaspoon minced fresh ginger
1 teaspoon red pepper flakes
1 teaspoon granulated sugar

Steps:

  • In a medium-sized bowl, whisk the flour, eggs and 1 tablespoon of the oil with the water until a smooth batter is formed. Stir in the scallions, carrot, and zucchini and mix to combine. Chill in the refrigerator for 30 minutes to allow the rice flour to swell.
  • Coat the bottom of an 8-inch nonstick skillet with the remaining oil. Set over medium heat. When the pan is hot, ladle in about a quarter of the batter and spread it out into a circle, tilting the pan slightly to spread it evenly. Cook for about 8 minutes, or until the bottom is browned and you see holes in the pancake. With a spatula, flip the pancake and press firmly on the top to squeeze out any remaining batter that is not cooked.
  • Cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. Repeat with the remaining batter.
  • In a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar.
  • Cut the pancakes into small triangles and serve with the dipping sauce.

KOREAN CRISP VEGETABLE PANCAKE (PA JUN)



Korean Crisp Vegetable Pancake (Pa Jun) image

Make and share this Korean Crisp Vegetable Pancake (Pa Jun) recipe from Food.com.

Provided by blucoat

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon canola oil (more as needed) or 1 tablespoon other neutral oil (more as needed)
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow squash or 1 small green squash, trimmed and grated
1 tablespoon rice vinegar or 1 tablespoon white vinegar
3 tablespoons soy sauce
1 teaspoon sugar

Steps:

  • In a medium bowl, mix flour, eggs and oil with 11/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.
  • Place an 8- inch nonstick 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, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
  • As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.

Nutrition Facts : Calories 162.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 52.9, Sodium 403.4, Carbohydrate 26.8, Fiber 1.5, Sugar 1.6, Protein 5.9

HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE)



Haemul Pajeon (Korean Seafood Pancake) image

It's been a while since we had pajeon (literally translated pa means green onion/scallions and jeon means pancake, thus green onion pancake) since our California days with unlimited makgeolli (fermented rice wine). But for the sake of adding to our recipe list, we decided to make haemul pajeon (seafood pancake) for tonight while the kids spend the night at Komo's house (Auntie's). There are endless variations of this dish which can be made by adding or omitting certain ingredients according to personal preference.

Provided by mykoreaneats

Time 29m

Yield 6

Number Of Ingredients 15

3 cups frozen seafood mix (such as shrimp, oysters, clams, squid)
2 cups water
2 cups all-purpose flour
1 bunch scallions, cut into 2-inch pieces
2 eggs
1 clove garlic, minced
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
3 tablespoons soy sauce
1 scallion, thinly sliced
1 ½ teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
½ teaspoon gochugaru (Korean red pepper flakes)
½ teaspoon sesame seeds

Steps:

  • Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
  • Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
  • Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 36.6 g, Cholesterol 186.8 mg, Fat 6.1 g, Fiber 2.3 g, Protein 21.1 g, SaturatedFat 1.2 g, Sodium 655.7 mg, Sugar 2.1 g

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