Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 345kcal 17%
Fat 14g 21%
Saturated Fat 3g 15%
Carbohydrates 35g 11%
Fiber 2g 8%
Sugar 4g 8%
Protein 17g 34%
Cholesterol 70mg 23%
Sodium 780mg 32%

Percent Daily Values are based on a 2,000 calorie diet.

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Korean Pancake (Pajeon)

Name: Korean Pancake (Pajeon)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: For the Spicy Dipping Sauce:; 1 Tbsp soy sauce; ½ Tbsp rice vinegar (unseasoned); 1 tsp green onions/scallions (thinly sliced); ¼ tsp gochugaru (Korean pepper flakes); ¼ tsp toasted white and black sesame seeds; ⅛ tsp sugar (optional, to counter the vinegar‘s acidity); For the Pancake:; 1 bunch green onions/scallions (about 10 stalks; don’t reduce the amount; use enough to fill the pan so that the pancake holds together when flipped); ½ large egg (50 g each w/o shell) (beaten; use half an egg per pancake); 1½ Tbsp neutral oil; 4 oz shrimp (cleaned and deveined); For the Batter:; ½ cup cake flour (weigh your flour or use the “fluff and sprinkle“ method and level it off; you can make homemade cake flour); ½ tsp Diamond Crystal kosher salt; ½ cup cold water or sparkling water (add slowly as you check the consistency of the batter; you may not need all of it)

Prep 5m

Cook 10m

Total 15m

This Korean Pancake (Pajeon) recipe features a flavorful and spicy dipping sauce with soy sauce, rice vinegar, and Korean pepper flakes. Filled with shrimp and scallions, the pancake is made from a light and crispy batter. A perfect dish for a delicious and authentic Korean dining experience.

Pajun

Seafood Pancake

Nutrition Facts

Korean Pancake (Pajeon)

Ingredients

For The Spicy Dipping Sauce

For The Pancake

For The Batter

Steps

Nutrition Facts

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