1/1 Photo of Korean Pancakes (Pa Jun)
Kumquat the Cat's friend's Note:
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.
My Private Note
Units: US | Metric
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1 1/2 teaspoons sugar (optional)
- 1 pinch hot red pepper flakes
- 1In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
- 2Fill 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.
- 3In 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.
- 4Fill 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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Nutritional Facts for Korean Pancakes (Pa Jun)
Serving Size: 1 (58 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 243.2
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 2.1 g
- Cholesterol 211.5 mg
- Sodium 2160.2 mg
- Total Carbohydrate 25.7 g
- Dietary Fiber 1.0 g
- Sugars 0.9 g
- Protein 12.3 g
The following items or measurements are not included:
rice wine vinegar