Best 4 Korean Style Crisp Vegetable Pancake Pa Jun Recipes

**Crispy Korean-Style Vegetable Pancake (Pa Jun): A Savory Treat for Your Taste Buds**

Savor the delightful flavors of Korean cuisine with this crispy vegetable pancake, affectionately known as Pa Jun. Originating from the coastal regions of Korea, Pa Jun is a delectable dish that showcases a harmonious blend of fresh vegetables, savory seafood, and a crispy exterior. As you bite into this culinary masterpiece, you'll be greeted with a symphony of textures and flavors that will leave you craving for more.

This article presents a collection of Pa Jun recipes that cater to various dietary preferences and tastes. Whether you're a seafood enthusiast, a vegetarian seeking a hearty meatless option, or simply looking for a quick and easy weeknight meal, you'll find a recipe here that suits your needs. From the classic seafood Pa Jun packed with succulent squid, shrimp, and mussels, to the vibrant vegetarian Pa Jun bursting with colorful vegetables, each recipe offers a unique take on this beloved Korean dish.

So, gather your ingredients, prepare your cooking utensils, and embark on a culinary journey to discover the delightful flavors of Korean Pa Jun. Let's dive into the recipes and create a crispy, savory masterpiece that will tantalize your taste buds!

Check out the recipes below so you can choose the best recipe for yourself!

KOREAN PANCAKES (PA JUN)

Korean Pancakes (Pa Jun) image

Provided by Leslie Kaufman

Categories dinner, easy, quick, main course

Time 20m

Yield 2 to 4 appetizer servings (3 pancakes)

Number Of Ingredients 9

Ingredients

3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar, optional
Pinch of hot red pepper flakes
2 teaspoons vegetable oil
2 large eggs
1/2 cup all-purpose flour or rice flour
1/2 teaspoon salt
1/2 cup very finely chopped vegetables asparagus, broccoli, green beans, scallions or chopped cooked leftover meat chicken, beef, pork or both

Steps:

For dipping sauce: In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
For pancakes: Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6- to 8-inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables or meat and stir to blend. Add 1/2 cup ice water and mix again to blend.
Fill a 1/2-cup measuring cup with batter; pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 928 milligrams, Sugar 1 gram, TransFat 0 grams

KOREAN CRISP VEGETABLE PANCAKE (PA JUN)

Korean Crisp Vegetable Pancake (Pa Jun) image

Make and share this Korean Crisp Vegetable Pancake (Pa Jun) recipe from Food.com.

Provided by blucoat

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon canola oil (more as needed) or 1 tablespoon other neutral oil (more as needed)
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow squash or 1 small green squash, trimmed and grated
1 tablespoon rice vinegar or 1 tablespoon white vinegar
3 tablespoons soy sauce
1 teaspoon sugar

Steps:

In a medium bowl, mix flour, eggs and oil with 11/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.
Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.

Nutrition Facts : Calories 162.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 52.9, Sodium 403.4, Carbohydrate 26.8, Fiber 1.5, Sugar 1.6, Protein 5.9

KOREAN PANCAKES (PA JUN)

Korean Pancakes (Pa Jun) image

This came from the February 11, 2009 edition of the New York Times, describing several immigrants in the area and their weeknight "go-to" staples. Ji Yoon Yoo suggested a Korean savory pancake. A tasty and easy way to use up leftover veggies. If you want, try a little sesame oil in the dipping sauce.

Provided by Kumquat the Cats fr

Categories Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar (optional)
1 pinch hot red pepper flakes
2 teaspoons vegetable oil
2 large eggs
1/2 cup all-purpose flour or 1/2 cup rice flour
1/2 teaspoon salt
1/2 cup vegetables, finely chopped (asparagus, broccoli, green beans, scallions)

Steps:

In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6-8 inch) non-stick or well seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables and stir to blend. Add 1/2 cup ice water and mix again to blend.
Fill a 1/2 cup measuring cup with batter and pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce.

KOREAN SCALLION PANCAKES -- PA JUN

Korean Scallion Pancakes -- Pa Jun image

Korea is not officially part of the Silk Road, but East-West trade extended there, and as a result, Korea's cuisine influenced and was influenced by the travelers on the Silk Road. Pa Jun is a Korean pancake that can be served as a snack, appetizer, or side dish and is commonly found in Korean street markets. It's a crispy scallion pancake that is chewy and moist on the inside, with fillings of carrots, mung beans and seafood. Today you can find it made in many different variations in most Korean restaurants, where it is served as a starter with a dipping sauce. Though Pa Jun is typically made with a pancake like batter, my Pa Jun is gluten free, made with rice flour. It's speckled with zucchini and carrots and served with a ginger-soy dipping sauce--all together, a sure recipe for no leftovers. These pancakes can be eaten alone without the dipping sauce, just make sure to add some salt to taste to the batter.

Provided by Vegetarian Hostess

Categories Onions

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup rice flour
2 eggs, lightly beaten
2 tablespoons vegetable oil
1/4 cup water
5 scallions, green parts only, cut into 3-inch lengths on the bias
1 medium carrot, grated
1 small zucchini, trimmed and grated
3 tablespoons gluten-free soy sauce or 3 tablespoons regular soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 teaspoon minced fresh ginger
1 teaspoon red pepper flakes
1 teaspoon granulated sugar

Steps:

In a medium-sized bowl, whisk the flour, eggs and 1 tablespoon of the oil with the water until a smooth batter is formed. Stir in the scallions, carrot, and zucchini and mix to combine. Chill in the refrigerator for 30 minutes to allow the rice flour to swell.
Coat the bottom of an 8-inch nonstick skillet with the remaining oil. Set over medium heat. When the pan is hot, ladle in about a quarter of the batter and spread it out into a circle, tilting the pan slightly to spread it evenly. Cook for about 8 minutes, or until the bottom is browned and you see holes in the pancake. With a spatula, flip the pancake and press firmly on the top to squeeze out any remaining batter that is not cooked.
Cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. Repeat with the remaining batter.
In a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar.
Cut the pancakes into small triangles and serve with the dipping sauce.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and prevent any scrambling later on.

Use a Large Pan: Pa jun is a relatively large pancake, so it's important to use a large pan that can accommodate it. A 12-inch skillet is a good option.

Don't Crowd the Pan: When you add the batter to the pan, don't overcrowd it. Otherwise, the pancakes will not cook evenly.

Cook Over Medium Heat: Pa jun should be cooked over medium heat. This will help prevent the outside from burning before the inside is cooked through.

Flip Carefully: When it's time to flip the pancake, do so carefully. Pa jun is delicate and can easily break apart.

Serve with Dipping Sauce: Pa jun is traditionally served with a dipping sauce, such as soy sauce, vinegar, or a spicy sauce.

Conclusion:

Korean-style crisp vegetable pancake, also known as pa jun, is a delicious and versatile dish that's perfect for any occasion. It's easy to make and can be customized with your favorite vegetables. So next time you're looking for a quick and easy meal, give pa jun a try.