I made something delicious for dinner tonight because my good friend Ying Ying suggested we learn how to make Korean food together. Well I couldn’t wait and since pa jun is one of my favorite Korean dishes (bi bim bop is another one of my favorites), I decided to give it a go.
I used this recipe from recipezaar.com (found it on google) except I added only what I had on hand. Luckily I found some faux crab meat in the freezer because it would have been really plain with just scallions. The crab meat added a more savory flavor which fit just right. Yum. I just went and ate a leftover piece cold.. and it’s 1:40am right now.
This is my first time making it and it’s not perfect at all. The restaurant ones are so much better but it was tasty and less oily. Next time I will have to remember to put some extra batter on top of the crab because I forgot this time. Think I will also use slightly less water and maybe another egg to thicken the batter up. The batter was very thin resulting in thin pancakes. I think the rice flour is essential in making it fluffy but I saw many recipes using just all purpose flour. I also read that really cold water makes it crispy so gotta remember that next time. I also didn’t really like the dipping sauce.. I think it’s the sesame oil.
Korean Pancakes
Makes 3 pancakes but could make 2 thicker ones.
Ingredients
1 1/2 cups all purpose flour
1/2 cup rice flour
1 egg
2 cups water
salt and pepper
oil for pan
2 stalks of scallions, chopped into large pieces (~3/4 cup)
6 faux crab sticks, peeled apart or chopped
Dipping Sauce
2 tsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1/2 tsp sugar
dash of red chili and garlic paste
1/2 tsp crushed garlic
Directions
1. Mix batter up.
2. Heat pan and add oil
3. Pour about a third or half the batter into the pan and add some scallions.
4. When the bottom is cooked a bit, add crab meat.
5. When bottom is crispy and browned, flip pancake and brown the other side.
6. Repeat with remaining batter.
7. Serve warm with dipping sauce.
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