Today, I want to share with you my recipe for Korean pancakes, also known as pa jun. These savory pancakes are a perfect snack or appetizer, and are filled with delicious scallions that give them an extra burst of flavor. So, let’s get started!
Korean Pancake With Scallions
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1 egg
- 1/2 teaspoon salt
- 1 bunch scallions, thinly sliced
- Vegetable oil, for frying
Instructions
- In a large bowl, whisk together the flour, water, egg, and salt until smooth.
- Add the sliced scallions and stir to combine.
- Heat a large non-stick skillet over medium-high heat and add enough vegetable oil to cover the bottom of the pan.
- Drop spoonfuls of the batter into the skillet, using about 1/4 cup of batter for each pancake.
- Cook the pancakes for 2-3 minutes on each side, until golden brown and crispy.
- Transfer the pancakes to a paper towel-lined plate to drain off excess oil.
- Serve the pancakes hot and enjoy!
Alternate Recipe
In case you’re interested in another version of Korean pancakes, here’s an alternate recipe you can try:
Korean Pancake
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1 egg
- 1/2 teaspoon salt
- 1/2 large onion, sliced thinly
- 1/2 zucchini, sliced thinly
- 4-5 large shrimp, peeled and deveined
- Vegetable oil, for frying
Instructions
- In a large bowl, whisk together the flour, water, egg, and salt until smooth.
- Add the sliced onion, zucchini, and shrimp and stir to combine.
- Heat a large non-stick skillet over medium-high heat and add enough vegetable oil to cover the bottom of the pan.
- Drop spoonfuls of the batter into the skillet, using about 1/4 cup of batter for each pancake.
- Cook the pancakes for 2-3 minutes on each side, until golden brown and crispy.
- Transfer the pancakes to a paper towel-lined plate to drain off excess oil.
- Serve the pancakes hot and enjoy!
There you have it, my two favorite recipes for Korean pancakes. I hope you enjoy them as much as I do!
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