Korean Pancakes

November 18, 2009
0 Ratings
  • Serves 4-6
Author Notes

My mother would make these yummy pancakes as a snack before dinner. You can make your own Korean variation by adding kimchi, squid (my favorite), or your favorite seafood. Also, if you have extra carrots, zucchini, and green onions left over I like to make a small side salad with some extra virgin olive oil and vinegar. Wrap it up in your pancake, pour some tangy soy dressing and you have a great snack or meal. —nieceboo

What You'll Need
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 2 cups water
  • 1 cup chopped mushrooms
  • 1 cup grated carrots
  • 1 cup julienne zucchini
  • 1 cup thinly slice green onion
  • 1/4 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon toasted sesame seeds
  • 1 chopped jalapeno
  • 1 cup canola oil
  1. Make the dipping sauce by combining the soy sauce, rice wine vinegar, sugar, toasted sesame seeds and jalapenos. Mix until the sugar dissolves and set aside.
  2. Combine the flour, salt, pepper, eggs, and water. Mix until combined. Batter should be thin, if not add more water. Set aside and let the batter rest for at least 10 minutes.
  3. Add the chopped or sliced mushrooms, carrots, zucchini, and green onions to the batter and stir until combined. Do not over mix.
  4. Heat a non-stick skillet with canola oil on high heat. When the oil is hot add about 1/2 cup of the mixture (or less if you want smaller pancakes) and quickly spread the mixture as thin as you can.
  5. Cook until golden brown. Flip and cook the other side until golden brown. Serve with the sesame soy dipping sauce.
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  • nieceboo
  • everdaisy
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4 Reviews

Irene S. April 2, 2015
I've grown to love Korean food that is authentic. This reads like the real thing, with none of the little filips that US cooking requires of its cooks. Not anymore! I hope to see many more of your recipes on Yum!
nieceboo November 19, 2009
They are called Pajeon (not sure of the correct spelling). Thanks for the comment about the heat I will edit that step. A pretty high heat is necessary to get a slightly crisp, brown pancake. The edges usually end up more crisp than the center of the pancake. Glad you tried it out.
everdaisy November 18, 2009
I made this recipe the moment I saw it, but with half whole wheat flour and half unbleached all purpose. It was good, but it ended up kind of spongy like injera, but the ends were crepe-like. I kind of wish it looked like the photo more.
I also couldn't figure out how high to put the stove. All in all, it was still tasty and super easy.
sensiblebloomers November 18, 2009
Are these called pin dai tuk in Korean? There is a local restaurant that used to be owned by a Koren woman. Those savory pancakes were my favorite!!