Korean Pa Jun (egg pancakes) is an easy to prepare recipe. I have fond memories of these from my days as a Zen student living in a temple with a Korean Zen Master, and the daily fare was largely Korean. It makes a great snack, or an appetizer, or a side dish to an Asian meal.Just see how yummy this looks!
Korean Pa Jun can be tweaked to your own tastes; almost anything goes as long as the basic eggs, flour and scallions are included. I like to spice them up with some hot peppers, and add some sweet bell peppers as well. You can also experiment with the ratio of eggs to flour you desire, achieving anywhere from a heavy, thick texture to light and fluffy.
Korean Pa Jun Recipe-
(Makes three 9” pancakes)
- 2 cups all-purpose flour
- 2 eggs, beaten until fluffy
- 1-1/2 cups water (you can also use milk)
- 1 bunch scallions (green onions), cut in half lengthwise and crosscut into 2” to 3” long pieces
- 1 tsp. freshly ground coarse sea salt
- About 3 tbsp. (or more or less) vegetable oil, for frying
- Optional – 2 Thai Birds Eye hot chili peppers (either fresh, or dried and rehydrated)
- Optional – 1 sweet red bell pepper, cored, seeded and chopped into ½” to ¾” chunks
- Optional – whatever else suits your fancy!
- Combine all ingredients (except for the oil) in a suitable size mixing bowl. Stir well to thoroughly incorporate everything, then allow to sit for about 10 minutes. You want a texture that is slightly thinner than typical American pancake batter.
- Heat the oil in a 9” skillet over medium flame. Just a light coating is all you want.
- Pour one third of the batter evenly into the skillet.
- Fry until golden brown on the bottom—about 3 or 4 minutes should do it.
- Flip the Pa Jun over, and fry for just 1 or 2 minutes longer, until nice and golden brown on both sides.
- Repeat steps 3, 4 and 5 until all three Pa Jun’s are cooked.
- That’s it, you’re done! Enjoy your Korean Pa Jun while still nice and warm.
Note: For lots more authentic, traditional and delicious recipes from Korea, click here.
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