Korean Pancakes (Pa Jun)

READY IN: 20mins


  • Dipping sauce
  • 3
    tablespoons rice wine vinegar
  • 3
    tablespoons soy sauce
  • 1 12
    teaspoons sugar (optional)
  • Pancakes
  • 2
    teaspoons vegetable oil
  • 2
    large eggs
  • 12
    cup all-purpose flour or 1/2 cup rice flour
  • 12
    teaspoon salt
  • 12
    cup vegetables, finely chopped (asparagus, broccoli, green beans, scallions)


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