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Korean Pancakes (Pa Jun)

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“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.”
READY IN:
20mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • Dipping sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons soy sauce
  • 1 12 teaspoons sugar (optional)
  • 1 pinch hot red pepper flakes
  • Pancakes
  • 2 teaspoons vegetable oil
  • 2 large eggs
  • 12 cup all-purpose flour or 12 cup rice flour
  • 12 teaspoon salt
  • 12 cup vegetables, finely chopped (asparagus, broccoli, green beans, scallions)

Directions

  1. In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
  2. 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.
  3. 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.
  4. 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.

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