Korean Pancakes (Pa Jun) Recipe

Name: Korean Pancakes (Pa Jun)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dipping sauce; 3 tablespoons rice wine vinegar; 3 tablespoons soy sauce; 1 1/2 teaspoons sugar (optional); 1 pinch hot red pepper flakes; Pancakes; 2 teaspoons vegetable oil; 2 large eggs; 1/2 cup all-purpose flour or 1/2 cup rice flour; 1/2 teaspoon salt; 1/2 cup vegetables, finely chopped (asparagus, broccoli, green beans, scallions)

Servings: persons

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

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.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Dipping sauce, 3 tablespoons rice wine vinegar, 3 tablespoons soy sauce, 1 1/2 teaspoons sugar (optional), and more.

Yes, Korean Pancakes (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.

That's it — enjoy your meal!

Korean Pancakes (Pa Jun)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions