Pajeon Korean Pancakes
Pajeon Korean Pancakes
Dig into this quick and easy Korean pancake recipe by Judy Joo from Korean Food Made Simple.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 45 minutes
  • Cooking Time 25 minutes
  • Yield 3 servings
  • Dipping Sauce:
  • 2 Spring onions or Scallions, finely diced
  • 4 tablespoons Soy sauce
  • 1+½ tablespoons Rice vinegar
  • 1 tablespoon roasted Sesame oil
  • 1 tablespoon crushed roasted Sesame seeds
  • 1 tablespoon Korean chilli flakes (gochugaru)
  • Batter:
  • 1⅓ cup (300 milliliters) cold Water
  • ¾ cup (100 grams) Rice flour
  • 6 tablespoons (55 grams) Self-rising/raising flour
  • 2 tablespoons Korean soybean paste (dwengjang)
  • 10 grinds Black pepper
  • 3 large pinches Kosher salt or Sea salt
  • 10 jumbo tiger Prawns, shelled, deveined and butterflied (6 ounces/170 grams, prepped weight), dried well on paper towels
  • 5 Spring onions or Scallions, julienned
  • 4 large diver Scallops, muscles removed, thinly sliced (6 ounces/170 grams), dried well on paper towels
  • 2 Red chillies, cut into long thin strips with seeds
  • 1 Green chilli, cut into long thin strips with seeds
  • 2 large cloves Garlic, grated
  • 6 tablespoons Vegetable oil for frying

For the dipping sauce: In a small bowl, mix together the ingredients for the dipping sauce and set aside. For the batter: In a large bowl, gently whisk together the first six ingredients until smooth. Add the remaining ingredients, and mix to coat well and evenly. Heat the 3 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Once hot, spoon in one-third of the batter and spread out evenly to make a rectangular pancake measuring about 6x7 inches/15x18 centimeters. Fry until golden brown and crispy on the bottom, 3 to 4 minutes. Flip over carefully and cook until the other side is golden, another 3 to 4 minutes. Drain on paper towels. Working in batches, make two more pancakes, drizzling in more oil as necessary, about 2-3 tablespoons per pancake and adjusting the heat down as needed. Cut the pancakes into pieces of desired size and transfer to a serving plate. Serve immediately with the dipping sauce

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