This Korean pancake recipe is easy to make and always yummy. It can be a snack, appetizer or side dish. You can tweak it to your own tastes. Mom used to like to add jalepenos sliced, kimchi, white onions. Also octopus, shrimp (small and chopped), carrots, zucchini, and mushrooms are also good options. Jean and I ate these seafood pa jun while we were on our trip to Korea.
If you use ready-made batter (Buchimgae) from the Korean store, add 3/4 cup water to every 1 cup of dry mix and whatever other ingredients you want to use.
2 cups flour (can use some sweet rice flour)
2 eggs, beaten (optional)
1.5 cups water
1 bunch scallions, halved and cut into 2-3" lengths
salt and pepper to taste
oil for cooking
Mix 1st 4 ingredients together and let sit ~10 minutes. Check consistency before using. Should be a little bit runnier than American pancake batter, so that the pa jun cooks quickly and evenly.
Heat a pan (skillet) over MED heat and coat with a thin layer of oil.
Pour batter to fill pan in a thin layer (~1/3 of your batter should fill a regular saute pan). Cook for 3-4 minutes or until set and golden on the bottom.
Turn over with the help of a spatula or plate and finish by cooking 1-2 minutes, adding more oil if necessary.
Serve with soy sauce or spicy dipping sauce (recipe below)
Spicy Dipping Sauce:
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 TB sesame oil
1 TB chili pepper flakes (Kochukaru)
1 TB scallions, thinly sliced
1 tsp finely chopped garlic
*great with dumplings, myung bean pancakes and tempura dishes too. Can make in large batches and store in fridge for a couple of weeks.