Korean Style Crisp Vegetable Pancake Pa Jun Recipes

KOREAN CRISP VEGETABLE PANCAKE (PA JUN)

Steps:

• In a medium bowl, mix flour, eggs and oil with 11/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.
• Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
• As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.

KOREAN PANCAKES (PA JUN)

Steps:

• In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
• Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6-8 inch) non-stick or well seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
• In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables and stir to blend. Add 1/2 cup ice water and mix again to blend.
• Fill a 1/2 cup measuring cup with batter and pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce.

KOREAN PANCAKES (PA JUN)

Steps:

• For dipping sauce: In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
• For pancakes: Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6- to 8-inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
• In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables or meat and stir to blend. Add 1/2 cup ice water and mix again to blend.
• Fill a 1/2-cup measuring cup with batter; pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.

KOREAN PACHANGA (VEGETABLE PANCAKE)

Steps:

• Start by cutting up all vegetables julienne style, about 2 inches in length.
• In a small bowl mix flour and water together to form a thin paste.
• No exact measurements for this, just a little thinner than pancake batter would be.
• Whisk until smooth.
• Add all vegetables and season with salt, pepper.
• In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
• Pancakes should be about 5 inches in diameter.
• Cook on both sides until very browned.
• Serve with soy sauce for dipping and enjoy.

KOREAN SCALLION PANCAKES -- PA JUN

Steps:

• In a medium-sized bowl, whisk the flour, eggs and 1 tablespoon of the oil with the water until a smooth batter is formed. Stir in the scallions, carrot, and zucchini and mix to combine. Chill in the refrigerator for 30 minutes to allow the rice flour to swell.
• Coat the bottom of an 8-inch nonstick skillet with the remaining oil. Set over medium heat. When the pan is hot, ladle in about a quarter of the batter and spread it out into a circle, tilting the pan slightly to spread it evenly. Cook for about 8 minutes, or until the bottom is browned and you see holes in the pancake. With a spatula, flip the pancake and press firmly on the top to squeeze out any remaining batter that is not cooked.
• Cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. Repeat with the remaining batter.
• In a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar.
• Cut the pancakes into small triangles and serve with the dipping sauce.

KOREAN-STYLE CRISP VEGETABLE PANCAKE (PA JUN)

Steps:

• 1. In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter. 2. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter. 3. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce. Yield: 6 to 8 servings