Love a good savory pancake? You’ll have to give this absolutely delicious Korean Pancake (Pajeon 파전) recipe a try! Enjoy with a spicy soy dipping sauce.
When we go out to Korean restaurants, my family always fights 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.
Watch How To Make Korean Pancake (Pajeon)
Delicious and easy Korean scallion & shrimp pancake made with cake flour, dip crispy pancake in spicy soy sauce to enhance flavor.
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.
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- 1 bunch green onions/scallions (roughly 10 stalks; 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.)
- 1 large egg (50 g w/o shell)
- 4 oz shrimp (cleaned and deveined)
- 1-2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
- ½ cup cake flour (You can make your homemade cake flour with all-purpose flour and cornstarch. To make 1 cup of cake flour, measure 1 cup of all-purpose flour, remove 2 Tbsp, and add 2 Tbsp of cornstarch. Be sure to sift the flour to distribute the cornstarch well before using it; If you use a measuring cup, follow this method: fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, 1 cup of flour ends up with more than 120 g.)
- ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- ½ cup cold water or sparkling water (slowly add to see the consistency of the batter)
- Gather all the ingredients.
- Combine all the ingredients for the dipping sauce and set aside.
- Cut the end of scallions and then cut in half. If you’re worried about flipping large pancakes, cut the scallions shorter and make smaller round pancakes so you can easily flip.
- Beat the egg in a small bowl and set aside.
- Combine cake flour and salt in a medium bowl to make the batter. Slowly add cold water (you may not need all of it!) and whisk till just combined. Do not over mix the batter because it’ll create gluten and the pancake won’t have a 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. However, don’t put too much batter either to avoid having doughy pancakes.
- 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.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 4 days.
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!