Recipe by Vegetarian Hostess
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.
Top Review by UmmBinat
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.
- 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
- 3 tablespoons gluten-free soy sauce or 3 tablespoons regular soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 teaspoon minced fresh ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon granulated sugar
- 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.
- 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.
- Cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. Repeat with the remaining batter.
- In a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar.
- Cut the pancakes into small triangles and serve with the dipping sauce.