Korean Crisp Vegetable Pancake Pa Jun

Crispy, savory, and bursting with vibrant vegetables, Korean Crisp Vegetable Pancake (Pa Jun) is the ultimate crowd-pleaser for any meal or snack. This traditional Korean recipe combines a perfectly balanced batter of all-purpose and rice flour for a delectable crunch, while scallions, carrots, zucchini, and red bell peppers add layers of fresh flavor and color. Cooked to golden perfection in a skillet, these pancakes are as satisfying to prepare as they are to eat. Paired with a tangy and slightly sweet dipping sauce of soy sauce, rice vinegar, and honey, every bite is a delightful fusion of texture and taste. Quick to make in just 35 minutes, Pa Jun is ideal for appetizers, sharing plates, or even a light vegetarian main course. Serve warm and watch them disappear! Perfect for lovers of Korean cuisine or anyone craving a crispy, versatile treat.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 0.25 cup rice flour
• 1 cup cold water
• 1 egg
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 4 scallions (thinly sliced lengthwise)
• 1 small carrot (julienned)
• 0.5 medium zucchini (julienned)
• 0.5 red bell pepper (thinly sliced)
• 0.25 cup neutral oil (for frying)
• 2 tablespoons soy sauce (for dipping sauce)
• 1 tablespoon rice vinegar (for dipping sauce)
• 1 teaspoon honey (for dipping sauce)
• 1 teaspoon sesame seeds (for dipping sauce)
• 1 teaspoon chopped scallions (for dipping sauce)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, rice flour, cold water, egg, soy sauce, and sesame oil until you achieve a smooth batter with no lumps.

Step 2

Prepare the vegetables by thinly slicing the scallions lengthwise, julienning the carrot and zucchini, and thinly slicing the red bell pepper.

Step 3

Gently fold the prepared vegetables into the batter, ensuring they are evenly coated.

Step 4

Heat 2-3 tablespoons of neutral oil in a large non-stick skillet over medium-high heat.

Step 5

Once the oil is shimmering, ladle a portion of the batter into the skillet (roughly a quarter of the mixture) and spread it out into an even, thin layer.

Step 6

Cook the pancake for 3-4 minutes on one side until golden and crispy, then carefully flip it and cook the other side for an additional 3-4 minutes.

Step 7

Repeat with the remaining batter, adding more oil to the skillet as needed between batches.

Step 8

Transfer the cooked pancakes to a cutting board and let them cool slightly before cutting them into wedges or squares.

Step 9

To prepare the dipping sauce, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of honey, 1 teaspoon of sesame seeds, and 1 teaspoon of chopped scallions in a small bowl.

Step 10

Serve the crispy vegetable pancakes warm with the dipping sauce on the side and enjoy!

Nutrition Facts

Serving size	(841.9g)

Amount per serving	% Daily Value*
Calories	1456.1

Total Fat 83.8g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 7.6g
Cholesterol 196mg	0%
Sodium 2494.0mg	0%
Total Carbohydrate 147.8g	0%
Dietary Fiber 8.9g	0%
Total Sugars 14.2g
Protein 28.7g	0%

Vitamin D 48IU	0%
Calcium 148.6mg	0%
Iron 9.0mg	0%
Potassium 998.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 7.9%

Carbs: 40.5%