Archive for May 2nd, 2009

Pa jun (korean pancakes)


Pa jun is a korean pancake that is usually served as a snack, appetizer, or side dish.  It’s crispy on the outside and chewy on the inside, with fillings consisting of vegetables and/or seafood. The pa jun I usually order out at restaurants consist of scallions, squid, oysters, scallops and shrimp. I made mine with chopped scallions and shrimp, but you make it to your own preference.  I also split my batter into two parts for two pancakes, so it would cook faster, and so my husband and I wouldn’t have to fight for the one dish. You can make one whole pancake if you’d like, but it is very tricky flipping the pancake over in the pan when it’s so big, especially with splattering oil.


  • 1 bunch of scallions, chopped
  • 10-12 shrimp, chopped
  • 3/4 cup korean pancake batter
  • 1 cup water
  • oil




1) Mix batter and water in bowl.  The consistency should be of very thin american pancake batter.  Add scallions and shrimp.


 2) Coat skillet with thin layer of oil on medium high heat.  Pour half the batter into skillet. Wait 2-3 minutes, gently lift pancake to see if the bottom is golden.  If it is, use 2 spatulas (or 1) to flip pancake over.


3) Let it cook until it’s golden on the other side, around 4-5 minutes.


4) Slide it off the pan onto a plate. Serve.