Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Korean Scallion Pancakes -- Pa Jun Recipe
    Lost? Site Map

    Korean Scallion Pancakes -- Pa Jun

    1/1 Photo of Korean Scallion Pancakes -- Pa Jun

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    40 mins

    20 mins

    Vegetarian Hostess's Note:

    Korea is not officially part of the Silk Road, but East-West trade extended there, and as a result, Korea’s cuisine influenced and was influenced by the travelers on the Silk Road. Pa Jun is a Korean pancake that can be served as a snack, appetizer, or side dish and is commonly found in Korean street markets. It’s a crispy scallion pancake that is chewy and moist on the inside, with fillings of carrots, mung beans and seafood. Today you can find it made in many different variations in most Korean restaurants, where it is served as a starter with a dipping sauce. Though Pa Jun is typically made with a pancake like batter, my Pa Jun is gluten free, made with rice flour. It’s speckled with zucchini and carrots and served with a ginger-soy dipping sauce--all together, a sure recipe for no leftovers. These pancakes can be eaten alone without the dipping sauce, just make sure to add some salt to taste to the batter.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    pancake

    • 1/4 cup rice flour
    • 2 eggs, lightly beaten
    • 2 tablespoons vegetable oil
    • 1/4 cup water
    • 5 scallions, green parts only, cut into 3-inch lengths on the bias
    • 1 medium carrot, grated
    • 1 small zucchini, trimmed and grated

    dipping sauce

    Directions:

    1. 1
      In a medium-sized bowl, whisk the flour, eggs and 1 tablespoon of the oil with the water until a smooth batter is formed. Stir in the scallions, carrot, and zucchini and mix to combine. Chill in the refrigerator for 30 minutes to allow the rice flour to swell.
    2. 2
      Coat the bottom of an 8-inch nonstick skillet with the remaining oil. Set over medium heat. When the pan is hot, ladle in about a quarter of the batter and spread it out into a circle, tilting the pan slightly to spread it evenly. Cook for about 8 minutes, or until the bottom is browned and you see holes in the pancake. With a spatula, flip the pancake and press firmly on the top to squeeze out any remaining batter that is not cooked.
    3. 3
      Cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. Repeat with the remaining batter.
    4. 4
      In a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar.
    5. 5
      Cut the pancakes into small triangles and serve with the dipping sauce.

    Ratings & Reviews:

    • on April 21, 2012

      55

      DD1 (4 years old) and I liked these. We added some sea salt and did not make the dipping sauce as indicated in the introduction. I did have to omit the zucchini but I'm sure it would be fine with it I just added some more carrot. I used white rice flour, canola oil to be soy free, plus the other ingredients. I didn't leave 30 minutes maybe 20 and the batter kind of spread more than the vegetables so it was not round in shape because of that but there was no company so that was OK. They cooked somewhat quicker than 8 minutes each side too. We enjoyed ours with organic yogurt to dip. Made for PAC Spring 12.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2011

      45

    Advertisement

    Nutritional Facts for Korean Scallion Pancakes -- Pa Jun

    Serving Size: 1 (52 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 77.5
     
    Calories from Fat 43
    55%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 46.5 mg
    15%
    Sodium 26.1 mg
    1%
    Total Carbohydrate 6.6 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 1.5 g
    6%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    gluten-free soy sauce

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites