Korean Pancakes (Pa Jun)

Total Time
20mins
Prep
20 mins
Cook
0 mins

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

Nutrition
  • Dipping sauce

  • 44.37 ml rice wine vinegar
  • 44.37 ml soy sauce
  • 7.39 ml sugar (optional)
  • 0.25 ml hot red pepper flakes
  • Pancakes

  • 9.85 ml vegetable oil
  • 2 large eggs
  • 118.29 ml all-purpose flour or 118.29 ml rice flour
  • 2.46 ml salt
  • 118.29 ml 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.