Korean Pancakes/Pajeon Recipes

Diana gave me a big bag of Korean pancake mix and it had been sitting in my pantry for a while now. I finally decided to try my hand in making Korean pancakes/Pa jeon. This pancake is very simple to make. All you have to do is mix the flour with some water; add in your favorite veggies like carrots, green onions, cabbage, mushrooms and any kind of seafood of your choice. You can omit the seafood for a vegetarian version.

Ingredients:

3/4 cup Korean pancake mix
1 cup water
12 shrimps - peeled, deveined, and roughly chopped
1 small carrot, grated
1 cup grated cabbage
3 green onions, thinly sliced
5 button mushrooms – thinly sliced
salt and pepper to taste

Dipping sauce:

3 tbsp Sriracha chili sauce
2 tbsp vinegar
1 tbsp sugar

1. In a large bowl add the pancake mix, salt and pepper. Whisk to combine. Add the water and whisk until smooth. If the batter is looking too thick, add a little more water. The consistency should be like heavy cream, not too watery. Add in the chopped seafood (if using), all the vegetables and mix well.
2. Heat a tbsp of vegetable oil in a nonstick pan over medium high heat. Ladle about 1/3 of the batter into the pan and spread it evenly in the pan. Cook until the bottom is crisp and golden brown. Flip and cook on the other side until golden brown. Repeat with the rest of the batter.
3. Cut the pancakes into wedges and serve with dipping sauce.
4. For the spicy dipping sauce, mix all the sauce ingredients together.

Note: Adjust the spiciness of the dipping sauce according to your own taste.