Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
Halmoni’s Pajeon “Grandma’s Korean Pancake”
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 6 to 8 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 308
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 23 mg
- Sodium
- 592 mg
Traditionally, pajeon are eaten when it rains, because the sound they make while frying resembles the sound of rain. I’m all about the crispy edges of classic pajeon; even as a kid, I only ate the edges of pancakes. My grandma taught me to make pajeon and this is my version that is very crispy throughout. I’ve tested it hundreds of times and I think it’s the best way.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 6 to 8 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 308
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 23 mg
- Sodium
- 592 mg
Ingredients
Pancakes:
Dipping Sauce:
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Directions
- For the pancakes: Combine the all-purpose flour, rice flour, cornstarch, salt and sesame oil in a large bowl. Add 1 1/2 cups water and whisk until the batter is loose but thick enough. It should coat and run off your finger. Adjust with more water if needed.
- Add the ground pork and whisk until completely incorporated into the batter; it should seem to “melt” into it. Next, add the shiitakes, zucchini, garlic chives, carrot, chile pepper, shallot and kimchi. Mix well until everything is lightly coated by the batter.
- Heat about 1/2 cup of oil in a 10-inch nonstick skillet over medium heat. Add about 1 cup of the batter and spread it into a 1/3-inch-thick pancake. Let it cook on medium heat for 4 to 5 minutes before flipping. Don’t be tempted to flip it too early or the pancake won’t have a chance to set and could fall apart. If you turn your heat up too high, the edges will burn and the pancake won’t develop a uniformly crisp exterior. Heat control and patience are key to achieving the perfect pajeon! When the pancake feels sturdy and is evenly browned underneath, flip and let it cook on the other side, another 3 to 4 minutes. Remove to a paper-towel lined plate. Repeat with the rest of the batter, adding more oil as needed.
- For the dipping sauce: Mix together the soy sauce, gochugaru, vinegar, sesame seeds, scallions and garlic in a small bowl and serve on the side. Enjoy!
