Korean Pancakes (Pa Jun) Recipe (2024)

I have been eating this for years and I think all I want to add is the type of flour you use does make a huge difference in the pancake texture. When I have extra kimchi I put it in alone with plenty of scallions and shrimp. Fish sauce just a little works too.

The dipping sauce is supposed to have a punchy vinegar flavor, but you can probably use half the amount & add more to taste. Best vegetables to use for these are julienne carrots, zucchini or scallions. Koreans do not use asparagus or green beans in any dishes. Rice flour is preferable, but if you have a Korean market in your area, you can buy a pre-made flour mix.

This is a very useful recipe. I have been using a lot less salt and packing in at least twice as many vegetables-makes great snacks.

This either didn't work for me, or wasn't what I was intending to cook. I think I was looking for a more traditional, thin and crispy scallion pancake (but took an easier route with this recipe). Used rice flower with scallion, shallot and 1/2 jalapeno. Meh. Will not make again.

I made this on a whim, was craving something easy and healthy. I made the recipe exactly as written. The batter was sooo runny, so I’ll cut down the ice water as others have done, and maybe use potato flour that I have instead of plain old flour. I love that I thought to add a bunch of diced shish*to peppers straight from my garden; home-grown zucchini too! The best news is my husband liked it! Into the rotation it goes.

This recipe has been revised by the Times, I am pretty sure. Some observations from the previous version. The other used potato flour and I used that with this recipe with the same measurement. Very light, but it seems you can use either. Try making this in a waffle iron. It gets a but crisper (its really not very crips) and I think easier. Good either way. I have never added meat. It sounds good, but for me it has been all vegetarian and very good as just that. (I am a meat-eater.)

I really liked this recipe, but I preferred a different dipping sauce: 1 TBSP Rice vinegar, 2 TBSP soy sauce, 1 green onion, and a pinch of red pepper flakes.

This was good. Was looking for something to do with bean sprouts (who knew that they grew 10 fold when sprouting) and thought of Korean pancakes, for some reason. Was just me, so 1/4 c rice flour and water, and one egg. Added the bean sprouts and a couple chopped green onions and voila. This might be a go to 'single' lunch or dinner. A few chopped shrimp would have been good. 1 T each soy sauce and rice vinegar was more than enough for dipping sauce.

I used the full amount of water. The batter is runny, but makes lovely thin but slightly spongey pancakes. I used rice flour. For vegetables I used carrots and scallions, which my kids loved because it is so much like a fried rice recipe I often make (but better!). I like the comment about kimchi--I will try that next time. I also find that I need to double the recipe--it goes fast. At any rate, this is a new household favorite. Thank you.

I used cassava flour for a gluten-free version. I needed to add a lot more vegetables to make sure it didn’t get to floury and dry. Still delicious though! Grated ginger in the sauce is also lovely.

I agree with jp. No one Korean uses asparagus or broccoli in Pajun. Don't do that. In regards to vegetables, we traditionally use chives (flat leaf), zucchini or kimchee. I have no idea where the random chopped vegetables in this recipe came from.

Only add the amount of water needed. If you add the amount in the recipe your batter will be runny

Used all rice flour and added shrimp. Did not need all the water. Just added enough to make a batter that was just thicker than pourable.

The dipping sauce is supposed to have a punchy vinegar flavor, but you can probably use half the amount & add more to taste. Best vegetables to use for these are julienne carrots, zucchini or scallions. Koreans do not use asparagus or green beans in any dishes. Rice flour is preferable, but if you have a Korean market in your area, you can buy a pre-made flour mix.

This recipe looks nothing like the photo. As you can see there is something red in the pancake and the side sauce looks like a paste but the way the recipe reads its simply a dipping sauce. The recipe is quite vague and doesnt look anything like the photo. I used regular flour, maybe that makes a difference but unlikely. NYT should make sure the photo looks somewhat like the recipe. It was quite flat in flavor and texture. Good luck

I tripled the recipe since I was cooking for four. Taking cues from some of the other comments I only added 1/2 cup water instead of 3 times that amount. I also took someone else's advice and added 1 teaspoon of baking powder. The pancakes were great, but we all thought that the dipping sauce was too vinegary.

I just tried this recipe for the first time. I thought the batter was a little thin? Maybe use less ice water in the mix.

This is a very useful recipe. I have been using a lot less salt and packing in at least twice as many vegetables-makes great snacks.