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    You are in: Home / Recipes / Korean Pancakes (Pa Jun) Recipe
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    Korean Pancakes (Pa Jun)

    Korean Pancakes (Pa Jun). Photo by littlemafia

    1/1 Photo of Korean Pancakes (Pa Jun)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dipping sauce

    Pancakes

    • 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)

    Directions:

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

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on January 09, 2010

      45

      I really liked these. They were different from anything I had made before which is always a plus. They were pretty easy to make too. I am sure they could be adapted to any number of vegetable fillings. I used broccoli, cauliflower, sweetcorn and green onions. I used more veg than the recipe suggested and they still turned out well. I recipenapped this from the vegetarian tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2010

      55

      Made it with scallions, green beans and corn. Matches very well with the dipping sauce. Used to make the same thing just with scallions, but I liked the addition of other veggies. I used regular vinegar and flour.Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2009

      35

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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
    36%
    Total Fat 9.8 g
    15%
    Saturated Fat 2.1 g
    10%
    Cholesterol 211.5 mg
    70%
    Sodium 2160.2 mg
    90%
    Total Carbohydrate 25.7 g
    8%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.9 g
    3%
    Protein 12.3 g
    24%

    The following items or measurements are not included:

    rice wine vinegar

    vegetables

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