Korean Crisp Vegetable Pancake Pa Jun Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KOREAN PANCAKES (PA JUN)

Provided by Leslie Kaufman

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 to 4 appetizer servings (3 pancakes)

Number Of Ingredients 9



Korean Pancakes (Pa Jun) image

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.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 928 milligrams, Sugar 1 gram, TransFat 0 grams

3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar, optional
Pinch of hot red pepper flakes
2 teaspoons vegetable oil
2 large eggs
1/2 cup all-purpose flour or rice flour
1/2 teaspoon salt
1/2 cup very finely chopped vegetables asparagus, broccoli, green beans, scallions or chopped cooked leftover meat chicken, beef, pork or both

VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)

Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It's extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don't have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.

Provided by Melissa Clark

Categories     dinner, weekday, pancakes, vegetables, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15



Vegetable Pajeon (Korean Scallion Pancakes With Vegetables) image

Steps:

  • Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
  • In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
  • In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
  • Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

1/2 cup all-purpose flour
1/2 cup potato starch (or 1/4 cup each white rice flour and cornstarch)
3/4 teaspoon fine sea salt, plus more as needed
1/2 teaspoon baking powder
3/4 cup ice water
1 large egg
1/4 cup finely chopped kimchi
4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you've got)
4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
2 tablespoons grapeseed or peanut oil, plus more as needed
3 tablespoons soy sauce
2 teaspoons rice wine vinegar, plus more to taste
1 teaspoon finely grated fresh ginger or garlic (optional)
1/2 teaspoon sesame oil, plus more to taste
Pinch of granulated sugar

KOREAN CRISP VEGETABLE PANCAKE (PA JUN)

Make and share this Korean Crisp Vegetable Pancake (Pa Jun) recipe from Food.com.

Provided by blucoat

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10



Korean Crisp Vegetable Pancake (Pa Jun) image

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.

Nutrition Facts : Calories 162.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 52.9, Sodium 403.4, Carbohydrate 26.8, Fiber 1.5, Sugar 1.6, Protein 5.9

2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon canola oil (more as needed) or 1 tablespoon other neutral oil (more as needed)
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow squash or 1 small green squash, trimmed and grated
1 tablespoon rice vinegar or 1 tablespoon white vinegar
3 tablespoons soy sauce
1 teaspoon sugar

KOREAN-STYLE CRISP VEGETABLE PANCAKE (PA JUN)

Number Of Ingredients 12



KOREAN-STYLE CRISP VEGETABLE PANCAKE (PA JUN) image

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

Time: 30 minutes
2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon corn, grape seed, canola or other neutral oil, more as needed
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow or green squash, trimmed and grated
1/2 pound chopped shrimp, optional
1 tablespoon rice or white vinegar
3 tablespoons soy sauce
1 teaspoon sugar.

KOREAN PANCAKES (PA JUN)

This came from the February 11, 2009 edition of the New York Times, describing several immigrants in the area and their weeknight "go-to" staples. Ji Yoon Yoo suggested a Korean savory pancake. A tasty and easy way to use up leftover veggies. If you want, try a little sesame oil in the dipping sauce.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9



Korean Pancakes (Pa Jun) image

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.

3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar (optional)
1 pinch hot red pepper flakes
2 teaspoons vegetable oil
2 large eggs
1/2 cup all-purpose flour or 1/2 cup rice flour
1/2 teaspoon salt
1/2 cup vegetables, finely chopped (asparagus, broccoli, green beans, scallions)

More about "korean crisp vegetable pancake pa jun recipes"

PA JUN (KOREAN PANCAKE WITH SCALLIONS) RECIPE - THE …
Gather the ingredients. In a medium bowl, mix the flour, eggs, salt, scallions, and water, and let sit for about 10 minutes. Check the consistency …
From thespruceeats.com
Ratings 168
Calories 372 per serving
Category Appetizer, Lunch, Side Dish, Snack
pa-jun-korean-pancake-with-scallions-recipe-the image


PAJEON RECIPE, KOREAN SPRING ONION (SCALLION) PANCAKE
Estimated reading time: 4 minutes I adore Pajeon, the Korean savoury pancake of spring onions (scallions) that is eaten with a side dip. The word jeon, while often translated as pancake, refers to a variety of foods that …
From linsfood.com
pajeon-recipe-korean-spring-onion-scallion-pancake image


KOREAN PANCAKES WITH SCALLIONS (PAJEON OR PA JUN)
Pancake. Cut off ends of scallions and slice in half lengthwise, if the scallions are thick, and in the middle if they are too long to fit in the pan. In a large bowl, mix the flour, cornstarch, salt, garlic, and half of the egg with the ice …
From houseofnasheats.com
korean-pancakes-with-scallions-pajeon-or-pa-jun image


A PANCAKE THAT’S READY FOR ALL THE VEGETABLES IN YOUR …
Published Oct. 25, 2019 Updated Oct. 30, 2019. Pajeon, those crisp-edged, scallion-filled Korean pancakes, are delectable in any weather. But it’s on rainy, blustery days, when the skies seem ...
From nytimes.com
a-pancake-thats-ready-for-all-the-vegetables-in-your image


BUCHU CHUN (KOREAN CHIVE PANCAKE) | THIS DISH IS AMONG THE M
Video: Not Your Grandmother's Pancake Recipe: Korean-Style Crisp Vegetable Pancake (Pa jun) Time: 30 minutes 2 cups all-purpose flour 2 eggs, lightly beaten 1 tablespoon corn, grape seed, canola or other neutral oil, more as needed 5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise 20 chives or 5 chopped scallions 1 medium carrot, …
From flickr.com
Views 9.4K


RECIPE: KOREAN-STYLE CRISP VEGETABLE PANCAKE (PA JUN)
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 …
From nytimes.com
Estimated Reading Time 1 min


KOREAN GREEN ONION AND SEAFOOD PANCAKES (PA JUN) — THE …
Turn the heat back up to medium-high and press the green onions into the pan to create a cohesive crust. Once the batter begins to brown and the green onions are heating through, scatter 1/3 of the seafood over the top of the pancake. Beware of oil popping at this point! Press the seafood down into the pancake.
From thesharedplate.com


GANGNAM KOREAN RESTAURANT FAMILY AFFAIR, OFFERS ... - COURIER & PRESS
When: 11 a.m. to 9 p.m. Sunday, 11 a.m. to 2 p.m. lunch, 5-10 p.m. dinner Monday through Thursday, 11 a.m. to 2 p.m. lunch and 5-11 p.m. dinner Friday and 5-11 p.m. Saturday for dinner. Phone: 270 ...
From courierpress.com


KOREAN CRISP VEGETABLE PANCAKE PA JUN RECIPE - WEBETUTORIAL
Korean crisp vegetable pancake pa jun is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make korean crisp vegetable pancake pa jun at your home.. The ingredients or substance mixture for korean crisp vegetable pancake pa jun recipe that are useful to cook such type of recipes are:
From webetutorial.com


KOREAN PANCAKES WITH SCALLIONS (PAJEON OR PA JUN) - PINTEREST
This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch. The tender scallions impart a fresh, mild bite without making the pancake too onion-y, and the slightly sweet and savory dipping sauce is the perfect compliment to the crispy, fried pancake. Egg Dumplings.
From pinterest.com


COOK IT: KOREAN-STYLE CRISP VEGETABLE PANCAKE (PA JUN)
In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a smooth batter is...
From seattlepi.com


PA JUN KOREAN CRISPY PANCAKES | BEST OF THE BEST
Pa Jun Korean Crispy Pancakes Pa Jun: This is an authentic Korean appetizer made with flour, scallions and celery. Ingredients. All purpose flour/ Maida-2cups. Egg( slightly beaten)-1. Oil-2tbsp. Celery( chopped)-1/2cup. Scallions( green part chopped 2" lengthwise)-1 bunch. Salt to taste. Water required. Oil for cooking . Dipping sauce ingredients. Soy sauce-1/4cup. Rice …
From aminure.blogspot.com


LEARN HOW TO MAKE CRISPY KOREAN GREEN ONION PANCAKES
Add some gluten-free starch to your batter, like cornstarch or rice flour. For an even crispier result, switch half of your all purpose flour out for rice flour. Chill your batter, or prepare it with cold water. Don’t skimp on the oil, even if you’re using a non-stick pan. Make sure you cook them long enough.
From essenceofyum.com


KOREAN SAVORY PANCAKES RECIPE - THE WANDERLUST KITCHEN
Simmer for 5 to 7 minutes, until slightly reduced and thickened. Slice the scallion into 1-inch pieces. Cut the carrots into very skinny matchsticks (or julienne). In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Make a well in the center and pour in the seltzer, egg, and grated garlic.
From thewanderlustkitchen.com


KOREAN SEAFOOD PANCAKES RECIPE - DEUKI HONG | FOOD & WINE
In a 10-inch cast-iron skillet, heat 1/4 cup of the oil. Add one-fourth of the batter and spread in an even layer. Cook over moderate heat until deep golden on the bottom, 8 minutes.
From foodandwine.com


PAJEON - KOREAN SCALLION PANCAKES (VEGAN) - ELAVEGAN | RECIPES
Step 2: Pan Fry the Pajeon. Heat a little oil in a large skillet until warm. Then, add a few tablespoons of the batter per pancake into the pan. Fry the pancake with a lid until golden underneath (lift the side slightly with a spatula to check), then flip to fry the other side until golden and cooked through.
From elavegan.com


PA JUN (KOREAN PANCAKE WITH SCALLIONS) RECIPE - FOOD NEWS
Ingredients: canned corn, Korean pancake mix (부침가루), water, oil, sugar, red pepper flakes (gochugaru,고춧가루), Parmesan cheese powder Drain the water from the canned corn and put it in a bowl. Put 6 tablespoons of Korean pancake mix. Add 3 tablespoons of water and mix it well.
From foodnewsnews.com


KOREAN PANCAKES (PA JUN) - KOREAN RECIPES
2 larges eggs 1 pinch hot red pepper flakes 118 milliliters all-purpose flour or 1/2 cup rice flour 3 Tbsps rice wine vinegar 1 teaspoons salt 3 Tbsps soy sauce 2 teaspoons sugar (optional) 118 milliliters vegetable, finely chopped (asparagus, broccoli, …
From fooddiez.com


KOREAN-STYLE CRISP VEGETABLE PANCAKE (PA JUN) | CYCLING FORUMS
Korean-Style Crisp Vegetable Pancake (Pa jun) Time: 30 minutes 2 cups all-purpose flour 2 eggs, lightly beaten 1 tablespoon corn, grape seed, canola or other neutral oil, more as needed 5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise 20 chives or 5 chopped scallions 1 medium carrot, peeled and grated
From cyclingforums.com


FRESH VEGGIE KOREAN PANCAKES – NOT EATING OUT IN NEW YORK
1/3 cup shredded cabbage. 1/3 cup sliced mushrooms. 3-4 tablespoons vegetable oil. Sift the flour and combine in a large bowl. Whisk in the egg and seltzer until there are no lumps. Add the salt, pepper, and the vegetables and stir. Heat a large pan with enough oil to fully coat the bottom over medium-high heat.
From noteatingoutinny.com


KOREAN VEGETABLE PANCAKE RECIPE, ALSO KNOWN AS JEON - FOOD NEWS
Jeon Vegetable Pancake: Traditional Korean Food Recipe. Jeon Korean Vegetable Pancake 4 · 40 minutes · Korean jeon are simple flat cakes of vegetables, fish or meat coated with a flour and egg batter and pan fried. These delicious treats are served as a side dish or as a complete meal. this recipe combines several types of vegetables with a ...
From foodnewsnews.com


KOREAN SCALLION PANCAKE (PAJEON, P’AJON OR PA JUN) - CASA …
Start with 1/2 cup of water for a cup of pancake mix. Stir the water and pancake mix. The consistency should be similar to Western pancake batter. Rather thin and pourable but not watery. If the mixture is too lumpy and thick, add more water …
From casaveneracion.com


VEGAN PAJEON 파전 (KOREAN SCALLION/GREEN ONION PANCAKES)
Once hot, add in the sliced onions, carrots, scallions, chiles, and mushrooms—basically enough veggies to almost cover the pan. Leave to cook to a tender crisp for 1-2 minutes. Skip this step if you mixed the veggies into the batter. Scoop around half of batter into the pan and carefully spread to cover the vegetables.
From thefoodietakesflight.com


KOREAN PANCAKES (PAJEON) - COOKIST.COM
Step 2. Step 2. In a bowl add the flour and water and whisk to combine well together. Add the salt and mix until you get a smooth batter. Cut the vegetables—the thinner they will be, the better they will cook. Step 3. Step 3. Dip the vegetables into the batter and mix well. Step 4.
From cookist.com


KOREAN VEGETABLE PANCAKE (PA JUN) - FOODREFOODWA.COM
This is a very simple and easy dish to make or make a smaller version to serve at parties. 1. Beat 2 eggs in a small bowl and set aside
From foodrefoodwa.com


HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE) - KOREAN BAPSANG
Prepare the seafood, scallions and optional pepper, draining excess water. (Wet ingredients will make pajeon soggy.) Cut the scallions in half crosswise. Cut the white part of the scallions lengthwise if thick. Mix the seafood with the sesame oil. In a large bowl, mix the pancake mix with 3/4 cup icy cold water.
From koreanbapsang.com


SEAFOOD PANCAKE, HAEMUL PAJEON (HAEMUL PAJUN RECIPE) | CRAZY …
In a large bowl, mix 2 cups of buchimgaru (korean pancake mix), 1¾ cups of cold water, 2 eggs and ⅛ teaspoon of salt throughly. if using plain flour, add more salt. Using cold water gives a nice elastic texture. If you are not using eggs, add another ¼ cup of water. 2. Mix. 2 cups buchimgaru.
From crazykoreancooking.com


KOREAN VEGETABLES PANCAKE - YOUTUBE
Korean vegetables pancake - Korean street food
From youtube.com


PA JUN (KOREAN PANCAKES WITH SCALLIONS)
Pa Jun is a favorite by many. This is a Korean dish that is often made from eggs, flour, scallions, and often other ingredients depending on the recipe. Scallion pancake batter is usually thick and made by pan-frying the batter until it is made into a thin flat pancake. These light and crispy pancakes make a great appetizer that can be served ...
From mmayer514.wixsite.com


KOREAN SCALLION PANCAKES WITH SEAFOOD (PAJEON) - BEYOND KIMCHEE
How to make Korean scallion pancakes. Heat 1 tablespoon of oil in a skillet over med-low heat, lay your scallions (They are cut to fit in the skillet). Fill the sides with shorter pieces. Drizzle the pancake batter just to barely cover. Shake a little so the batter can sip thorough the cracks to stabilize the pancakes.
From beyondkimchee.com


KOREAN PANCAKES (PA JUN) | RECIPE CART
3 tablespoons rice wine vinegar 3 tablespoons soy sauce 1 1/2 teaspoons sugar, optional Pinch of hot red pepper flakes 2 teaspoons vegetable oil 2 large eggs 1/2 cup all-purpose flour or rice flour 1/2 teaspoon salt 1/2 cup very finely chopped vegetables asparagus, broccoli, green beans, scallions or chopped cooked leftover meat chicken, beef, pork or both
From getrecipecart.com


SANDRA'S RECIPE BLOG: KOREAN-STYLE CRISP VEGETABLE PANCAKE (PA JUN)
Korean-Style Crisp Vegetable Pancake (Pa jun) -NYTimes.com Time: 30 minutes 2 cups all-purpose flour 2 eggs, lightly beaten 1 tablespoon corn, grape seed, canola or other neutral oil, more as needed 5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise 20 chives or 5 chopped scallions 1 medium carrot, peeled and grated 1 small yellow or green …
From sandraeats.blogspot.com


2 KOREAN SAVOURY PANCAKES: PAJEON AND KIMCHI-JEON (VEGAN RECIPES)
Once hot, add in the sliced onions, carrots, scallions, chiles, and mushrooms—basically enough veggies to almost cover the pan. Leave to cook to a tender crisp for 1-2 minutes. Skip this step if you mixed the veggies into the batter. Scoop around half of batter into the pan and carefully spread to cover the vegetables.
From thefoodietakesflight.com


Related Search