Korean Crisp Vegetable Pancake Pa Jun
Crispy, savory, and bursting with vibrant vegetables, Korean Crisp Vegetable Pancake (Pa Jun) is the ultimate crowd-pleaser for any meal or snack. This traditional Korean recipe combines a perfectly balanced batter of all-purpose and rice flour for a delectable crunch, while scallions, carrots, zucchini, and red bell peppers add layers of fresh flavor and color. Cooked to golden perfection in a skillet, these pancakes are as satisfying to prepare as they are to eat. Paired with a tangy and slightly sweet dipping sauce of soy sauce, rice vinegar, and honey, every bite is a delightful fusion of texture and taste. Quick to make in just 35 minutes, Pa Jun is ideal for appetizers, sharing plates, or even a light vegetarian main course. Serve warm and watch them disappear! Perfect for lovers of Korean cuisine or anyone craving a crispy, versatile treat.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.25 cup rice flour
- 1 cup cold water
- 1 egg
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 4 scallions (thinly sliced lengthwise)
- 1 small carrot (julienned)
- 0.5 medium zucchini (julienned)
- 0.5 red bell pepper (thinly sliced)
- 0.25 cup neutral oil (for frying)
- 2 tablespoons soy sauce (for dipping sauce)
- 1 tablespoon rice vinegar (for dipping sauce)
- 1 teaspoon honey (for dipping sauce)
- 1 teaspoon sesame seeds (for dipping sauce)
- 1 teaspoon chopped scallions (for dipping sauce)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, rice flour, cold water, egg, soy sauce, and sesame oil until you achieve a smooth batter with no lumps.
Prepare the vegetables by thinly slicing the scallions lengthwise, julienning the carrot and zucchini, and thinly slicing the red bell pepper.
Gently fold the prepared vegetables into the batter, ensuring they are evenly coated.
Heat 2-3 tablespoons of neutral oil in a large non-stick skillet over medium-high heat.
Once the oil is shimmering, ladle a portion of the batter into the skillet (roughly a quarter of the mixture) and spread it out into an even, thin layer.
Cook the pancake for 3-4 minutes on one side until golden and crispy, then carefully flip it and cook the other side for an additional 3-4 minutes.
Repeat with the remaining batter, adding more oil to the skillet as needed between batches.
Transfer the cooked pancakes to a cutting board and let them cool slightly before cutting them into wedges or squares.
To prepare the dipping sauce, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of honey, 1 teaspoon of sesame seeds, and 1 teaspoon of chopped scallions in a small bowl.
Serve the crispy vegetable pancakes warm with the dipping sauce on the side and enjoy!
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 14.2 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 149 mg | 11% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
