Korean Pancakes Pa Jun
Crispy, savory, and packed with bold flavors, Korean Pancakes (Pa Jun) are the perfect fusion of comfort and excitement for your taste buds. This traditional Korean dish combines a light and fluffy batter made from all-purpose flour, cornstarch, and a touch of baking powder, with the vibrant crunch of green onions folded in. Pan-fried to golden perfection, these thin pancakes are easy to prepare in just 25 minutes from start to finish. Served warm, they pair beautifully with a tangy, umami-rich dipping sauce of soy sauce, rice vinegar, sesame seeds, and a hint of sweetness. Perfect as an appetizer, snack, or light meal, Pa Jun brings authentic Korean street food to your kitchen with a delightful balance of crispy edges and tender centers. Ideal for sharing, this recipe makes 2 generous servings, but it’s so addictive, you might want to double the batch!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup water
- 1 large egg
- 6 stalks green onions (cut into 2-inch pieces)
- 4 tablespoons vegetable oil (for frying)
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 0.5 teaspoons toasted sesame seeds
- 0.5 teaspoons sugar
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Add the water and egg to the dry mixture and whisk until the batter is smooth and free of lumps.
Fold the green onions into the batter, ensuring they are evenly coated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
Pour half of the batter into the skillet and spread it out evenly to form a thin pancake.
Cook for 2-3 minutes, or until the bottom is golden and crispy. Flip the pancake and cook the other side for another 2-3 minutes.
Transfer the pancake to a cutting board and repeat with the remaining oil and batter.
While the pancakes are cooking, prepare the dipping sauce by whisking together the soy sauce, rice vinegar, sesame seeds, and sugar in a small bowl.
Slice the cooked pancakes into wedges and serve warm with the dipping sauce.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.1 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 154 mg | 12% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 610 mg | 13% | |
*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.
