Prep 10 mins
Cook 20 mins
Another great and simple recipe from Mark Bittman of the New York Times.
Make and share this Korean Crisp Vegetable Pancake (Pa Jun) recipe from Food.com.
- 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
- 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.
Delicious! I omitted the squash and added some canned minced clams. I spent two years in Korea and I am use to a scallion and seafood--shrimp, squid, or clam addition to my Korean pancake. The carrots were okay but I will probably omit them next time. I added the clams only after the pancake bottom was set so the clams were not chewy. Also don't forget to add chives on top of the dipping sauce. A definite keeper!