Savoury Korean Pancakes (Pa Jun)

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These scallion pancakes are a great twist to the traditional sweet breakfast food. They make a great brunch dish and can be served up with salad for lunch.


2 Cups flour

2 Eggs, beaten

1.5 Cups water

1 Bunch of scallions, quartered and cut into 2-3 inch lengths

½ Cup corn

½ Cup frozen peas, thawed in boiling water

¼ Cup grated carrots (water squeezed out)

1 Cup cooked shrimp, finely chopped (optional)

1 tsp salt

Oil for cooking

Dipping Sauce:

1/3 Cup soy sauce

1/3 Cup rice wine vinegar

1 Tbsp sesame oil

1 Tbsp chili pepper flakes

1 Tbsp scallions, thinly sliced


1) Combine all ingredients together in large bowl and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than regular pancake batter, so that the Pa Jun cooks quickly and evenly.

2) Heat frying pan over medium heat and coat with a thin layer of oil.

photo 1-33) Spoon batter into pan to create individual pancakes. (You can also pour batter to fill entire pan in a thin layer and then cut giant pancake into wedges)

4) Cook until set and golden brown on bottom.

5) Turn over to finish cooking other side 1-2 more minutes, adding more oil if needed.

6) Combine all dipping sauce ingredients and serve with pancakes.