Korean Pancakes, known as Pajun (Pajeon) are made from a standard savory pancake batter mixed with various fresh vegetables, then are pan-fried to perfection.
There are no “unique” or “exotic” combinations here, unless you find the soy and sesame seeds in the dipping sauce exotic.
1. Heat a frying pan on medium setting.
2. Cut the green ends of the scallions into 3-inch lengths. Cut the lower onion-y part in half length-wise. Cut that half in half so you have quarters. (If you don’t understand, just chop them all up in small pieces. It’s kind of the same flavor.)
3. Combine in a bowl the water, flour and eggs, and beat.
4. Stir in the green onion chunks, chopped chives, shrimp, hot sauce or kimchi juice, salt and pepper.
5. Use a ladle or Asian soup spoon to scoop up the pancake mix with fair amount of shrimp and greens in it onto frying pan. You can determine what size you want. I make them large and then cut them in quarters.
6. Fry each side until golden brown and fully cooked, around 4-5 minutes on my stove per pancake.\\
Sauce:
Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 256 | ||
Calories from Fat: 31 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 71.3mg | 22 % | |
Sodium 797.1mg | 27 % | |
Potassium 1086.2mg | 29 % | |
Total Carbohydrate 49.3g | 14 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 45.8g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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