Korean Crisp Vegetable Pancake (Pa Jun) Recipe

Name: Korean Crisp Vegetable Pancake (Pa Jun)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 eggs, lightly beaten; 1 tablespoon canola oil (more as needed) or 1 tablespoon other neutral oil (more as needed); 5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise; 20 chives or 5 chopped scallions; 1 medium carrot, peeled and grated; 1 small yellow squash or 1 small green squash, trimmed and grated; 1 tablespoon rice vinegar or 1 tablespoon white vinegar; 3 tablespoons soy sauce; 1 teaspoon sugar

Servings: persons

2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon canola oil (more as needed) or 1 tablespoon other neutral oil (more as needed)
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow squash or 1 small green squash, trimmed and grated
1 tablespoon rice vinegar or 1 tablespoon white vinegar
3 tablespoons soy sauce
1 teaspoon sugar

1
In a medium bowl, mix flour, eggs and oil with 11/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.
2
Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
3
As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 eggs, lightly beaten, 1 tablespoon canola oil (more as needed) or 1 tablespoon other neutral oil (more as needed), 5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise, and more.

Yes, Korean Crisp Vegetable Pancake (Pa Jun) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Korean Crisp Vegetable Pancake (Pa Jun)

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