This traditional Korean Pancake (Pa Jun) is great as a snack or as a meal (I eat it as a meal). It is versatile as you can get, and add any ingredients to the basic batter made with flour, egg, and water. You can add oyster, squid, shrimp, shredded squash, and even kimchee. Or make it just plain with scallions and slivers of carrots. I like adding shredded squash in the summer.
You can use the dipping sauce made with soy sauce and garlic or just plain soy sauce and vinegar.
These are the basic ingredients. How simple is that?
If you are using a stainless steel pan, make sure to coat the pan with oil evenly. Ladle about 1/2 C of batter onto a hot sizzling pan and spread the vegetables around the pan. When you see the top bubbling up, flip it over. You can see the edges become translucent when it’s time to flip.
Cook another 2-3 minutes on the other side.
Korean Vegetable Pancake Recipe
2 cups all-purpose flour
1 egg, lightly beaten
1 to 1 1/2 C (or more, depending on the batter consistency) of cold water
1 tbsp of corn starch
1 tablespoon oil per pancake, more as needed
10 scallions cut into 3-inch lengths and sliced lengthwise
2 medium carrot, peeled and grated
1/2 pound chopped shrimp, optional
Dipping Sauce or plain soy sauce and vinegar mixture
1. In a medium bowl, mix flour, eggs and 1 cup water until a smooth batter is formed. Add more water, if necessary, as you stir scallions, carrots, and shrimp (is using), into batter.
2. Place an 8 inch 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 or when the top bubbles, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
3. In a small bowl, mix together the vinegar and soy sauce. Or make a dipping sauce. Cut pancakes into small triangles and serve with dipping sauce. Serve immediately.