Easy-to-follow Scallion & Prawn Korean Pancake recipe. | JustOneCookbook.com @justonecookbook

Korean Pancake

Course: Appetizer, Main Course
Cuisine: Japanese, Korean
Keyword: pajun, seafood pancake
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 7-inch wide round pancake
Author: Nami
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.
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Ingredients

  • 1 bunch green onions/scallions (1 bunch = 10 stalks)
  • 1 large egg
  • 4 oz shrimp (4 oz = 100 g) (cleaned and deveined)
  • 1-2 Tbsp neutral flavor oil (vegetable, canola, etc)

Batter

  • 70 g cake flour (70 g = ½ cup + 2 Tbsp) (See Notes)
  • ½ tsp salt (kosher or sea salt; use half if using table salt)
  • ½ cup cold water (½ cup = 120 ml)

Dipping Sauce

Instructions

  1. Gather all the ingredients.

    Korean Pancake Ingredients
  2. Combine all the ingredients for the dipping sauce and set aside.
    Korean Pancake 1
  3. Cut the end of scallions and then cut in half.
    Korean Pancake 2
  4. Beat the egg in a small bowl and set aside.
    Korean Pancake 3
  5. 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.
    Korean Pancake 4
  6. 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.
    Korean Pancake 5
  7. 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.
    Korean Pancake 6
  8. 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.
    Korean Pancake 7
  9. Transfer to a cutting board. Cut into small pieces and enjoy with the dipping sauce.

Recipe Notes

*All-purpose flour and cake flour are not the same. Cake flour is more delicate than all-purpose flour, so if you substitute with all-purpose flour, the texture will be dense and tough. If you can't find cake flour, use this recipe for substitution:

 

1 cup cake flour (3 3/4 ounce) = 3/4 cup all-purpose flour (3 3/8 ounces) plus 2 Tbsp cornstarch (5/8 ounces) [source]

 

Then sift the mixture 2-3 times to evenly distribute the cornstarch.

 

TIPS:

 

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.