Clam and Scallion Pancakes (Jogae Pa Jon)

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  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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1 cup flour

1/4 cup rice flour

2 egg whites

1 cup water

1/2 cup fresh cherrystone clams, chopped

2 bunches scallions (white parts only), cut into batons

2 tablespoons serrano or green Thai-bird chilies, sliced

1/2 teaspoon salt

2 tablespoons oil

For the Sauce:

1/4 cup soy sauce

1 clove garlic, chopped

2 teaspoons chopped scallion

1 teaspoon toasted sesame seeds

1 teaspoon sesame oil

1 teaspoon vinegar

1/4 teaspoon black pepper


  1. In a bowl, whisk together the flour, water, and egg whites until the batter is smooth. Stir in the clams, scallions, and salt. To a heated pan, add the oil. Scoop 2 tablespoons of the batter into the pan to form pancakes about 3-inches in diameter. Let cook for about 3 minutes per side until golden.
  2. To make the sauce, combine all sauce ingredients. Serve the pancakes immediately with the sauce.