When we go out to Korean restaurants, my family always fight over the last piece of our favorite Korean Pancake or Pajeon. At home, I sometimes make these pancakes for the kids after school before we head out to their after-school activities. They love hanging out in the kitchen with me and see how I make these pancakes. As soon as the pancakes are done, everyone dips them in the sauce and enjoy small bites of crispy pancakes.
Ingredients for Korean Pancake
Scallions are important for this recipe, and you can easily make it into vegetarian by omitting prawns. If you love seafood, you can add squid (Haemul Pajeon – seafood pancake). Prefer meat instead? You can substitute with thinly sliced pork belly. It’s so flavorful and delicious! Whatever flavor you decide to go with, I’m sure your pancakes will turn out great! These crispy pancakes are seriously quite addicting!
Unique Texture of Korean Pancake
For this recipe, I used cake flour (薄力粉) instead of all-purpose flour. Cake flour is a wheat flour which has a lower viscosity and protein content. My Korean friend suggested me to use it instead of regular flour, and the result was like the restaurants’. By using cake flour, the texture is crispier and lighter than using all-purpose flour.
Cake flour is available at the bakery section of supermarkets. If you can’t find them or want to make it yourself at home, please see my note in the recipe (below). I explained how to make cake flour by mixing 2 ingredients: all purpose flour and cornstarch (super easy!). Of course, you can use all purpose flour as well but it’ll be less crispy.
My mom recently shared another recipe with me that uses all-purpose flour and rice flour, and she said it’s pretty amazing. I’ll be testing out her recipe next time.
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
- 1 bunch (10 stalks) scallions/green onions
- 1 large egg
- 4 oz (100 g) medium shrimps, cleaned and deveined
- 1-2 Tbsp. vegetable oil for cooking
- ½ cup + 2 Tbsp. (72 g) cake flour*
- ½ tsp. kosher salt
- ½ cup (120 ml) cold water
- Combine all the ingredients for the dipping sauce and set aside.
- Cut the end of scallions and then cut in half.
- Beat the egg in a small bowl and set aside.
- Combine cake flour and salt in a medium bowl to make batter. Slowly add cold water and whisk till just combined. Do not over mix the batter because it’ll create gluten and the pancake won’t have good texture.
- Place a non-stick frying pan over medium high heat and add the oil when the pan is hot. Then spread out the scallions on the bottom of the pan and add the shrimps.
- Drizzle the batter to cover the scallion and shrimp, and make sure there is batter between the ingredients so that they will be held together.
- Lightly pour the beaten egg (I usually use half of one egg) over the batter. Cook for 3 minutes, until the edge of the pancake gets crispy and the bottom of the pancake is nice golden brown. Flip and cook for another 3 minutes, pressing down the pancake with spatula occasionally, until the pancake is crispy and golden brown. Flip one last time and cook for 30 seconds.
- Transfer to a cutting board. Cut into small pieces and enjoy with the dipping sauce.
1 cup cake flour (3¾ ounce) = ¾ cup all-purpose flour (3⅜ ounces) plus 2 Tbsp. cornstarch (5/8 ounces) [source]
Then sift the mixture 2-3 times to evenly distribute the cornstarch.
Don’t cut down on the amount of scallion. Ideally you want to fill the pan so that pancake will be held together when you flip.
Don’t put too much batter otherwise you end up with doughy pancakes.
Adjust the heat according to your gas/electric stove top. My heat indication works for my stove, and it’s just a suggestion.
If you’re worried about flipping large pancakes, make smaller round pancakes with shorter scallions so you can easily flip.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Update: Each month 20% of proceeds from selling my eBook will go to charity. For December 2014, I donated to a JOC reader’s non-profit organization, Centering Youth. Thank you for those who purchased the eCookbook!