Korean Pancake aka Pajeon Recipe (includes different varieties ideas from Seafood aka Haemul and so on)
Korean Pancake is one of my favorite Korean food. Love the crispy, slightly chewy and yet flavorful taste.
This recipe makes 4 pieces of 12" size pancakes.
Pajeon Dipping Sauce Ingredients
1 tablespoon Soy Sauce
0.5 tablespoon Rice Vinegar
0.25 teaspoon of crushed Sesame Seeds
1 teaspoon of Garlic Powder
0.125 teaspoon of Sugar (optional)
1 teaspoon thinly sliced Scallion (optional)
0.25 teaspoon of Korean Chili Flakes or Spicy Korean Chili Seasoning (optional)
Measure all the amount in a small sauce bowl and give it a light whisk to combine all the ingredients for the dipping sauce and set aside for at least 20mins or while you prepare the Korean Pancakes.
Korean Pancake Base Ingredients
140g Top Flour
1 teaspoon of Baking Soda
240g Filtered Water
1 Egg
0.5 teaspoon Salt
0.125 teaspoon White Pepper
0.5 teaspoon Sugar
4 cups of Korean Pancake filling of your choice (our mix & match below)
180ml Vegetable Oil
1. In a large bowl, beat the Flour, Egg, Salt, Water, White Pepper, Sugar until no lumps. Set the batter aside to rest.
2. Preheat the pan to medium high heat and 3 tablespoons of Vegetable Oil and swirl around.
3. Put 1 cup of Korean Pancake filling of your choice, and stir fry the ingredients to semi cook it.
4. Pouring the Korean Pancake Base mix to cover the bottom of the pan. Approximately fry each side for 4 to 5 minutes or until golden brown and crispy.
5. Place cooked Korean Pancakes in the oven set at 50°C to keep it warm.
5. Repeat step 3, 4 & 5 until all 4 Korean Pancakes are done.
5. Cut the Korean Pancakes into wedges and serve warm with the dipping sauce.
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Below are my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best measurements & other required ingredients.
Prawns & Octopus Cake Seafood Ingredients
2 cups of Prawns
2 cups of Octopus Cake
Vegetarian Ingredients
1 cup of Carrot (shredded)
1 cup of Red Bell Pepper (seeded and sliced)
1 cup of Zucchini (sliced)
1 cup of Green Onions (cut 1" long)
Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~
This recipe makes 4 pieces of 12" size pancakes.
Pajeon Dipping Sauce Ingredients
1 tablespoon Soy Sauce
0.5 tablespoon Rice Vinegar
0.25 teaspoon of crushed Sesame Seeds
1 teaspoon of Garlic Powder
0.125 teaspoon of Sugar (optional)
1 teaspoon thinly sliced Scallion (optional)
0.25 teaspoon of Korean Chili Flakes or Spicy Korean Chili Seasoning (optional)
Measure all the amount in a small sauce bowl and give it a light whisk to combine all the ingredients for the dipping sauce and set aside for at least 20mins or while you prepare the Korean Pancakes.
Korean Pancake Base Ingredients
140g Top Flour
1 teaspoon of Baking Soda
240g Filtered Water
1 Egg
0.5 teaspoon Salt
0.125 teaspoon White Pepper
0.5 teaspoon Sugar
4 cups of Korean Pancake filling of your choice (our mix & match below)
180ml Vegetable Oil
1. In a large bowl, beat the Flour, Egg, Salt, Water, White Pepper, Sugar until no lumps. Set the batter aside to rest.
2. Preheat the pan to medium high heat and 3 tablespoons of Vegetable Oil and swirl around.
3. Put 1 cup of Korean Pancake filling of your choice, and stir fry the ingredients to semi cook it.
4. Pouring the Korean Pancake Base mix to cover the bottom of the pan. Approximately fry each side for 4 to 5 minutes or until golden brown and crispy.
5. Place cooked Korean Pancakes in the oven set at 50°C to keep it warm.
5. Repeat step 3, 4 & 5 until all 4 Korean Pancakes are done.
5. Cut the Korean Pancakes into wedges and serve warm with the dipping sauce.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below are my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best measurements & other required ingredients.
Prawns & Octopus Cake Seafood Ingredients
2 cups of Prawns
2 cups of Octopus Cake
Vegetarian Ingredients
1 cup of Carrot (shredded)
1 cup of Red Bell Pepper (seeded and sliced)
1 cup of Zucchini (sliced)
1 cup of Green Onions (cut 1" long)
Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~
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