Pajeon, a crispy, savory pancake chock-full of healthy vegetables and seafood, is one of the most popular Korean dishes. Serve with a dipping sauce: Combine 1/4 cup reduced-sodium tamari, 1 1/2 Tbsp. rice vinegar and 1 Tbsp. toasted sesame oil with a pinch of toasted sesame seeds, gochugaru (see Tips) and sliced scallions.

Judy Joo
Source: EatingWell Magazine, May/June 2017


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Whisk rice flour, self-rising flour, doenjang, pepper and salt in a large bowl. Add water and whisk until smooth. Stir in mushrooms, scallions, shrimp, garlic and red and green chiles.

  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Spoon one-fourth of the batter (about 2/3 cup) into the hot oil. Spread evenly to make a 6-inch pancake. Cook until golden brown and crispy, 1 to 3 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining oil and batter in three more batches.

  • Cut the pancakes into wedges. Serve warm with the dipping sauce (see headnote), if desired.


Tips: Gochugaru is ground dried Korean chiles.

Doenjang is a flavorful paste that, like miso, is made from fermented soybeans.

Fresh Korean chiles can be green or red. Related to Thai chiles, they are medium-spicy.

Nutrition Facts

319 calories; protein 15.4g 31% DV; carbohydrates 47.5g 15% DV; exchange other carbs 3; dietary fiber 6.2g 25% DV; sugars 3.5g; fat 8.9g 14% DV; saturated fat 1.3g 7% DV; cholesterol 39.7mg 13% DV; vitamin a iu 315.2IU 6% DV; vitamin c 9.6mg 16% DV; folate 120.5mcg 30% DV; calcium 94mg 9% DV; iron 4mg 22% DV; magnesium 60.4mg 22% DV; potassium 950.2mg 27% DV; sodium 501.8mg 20% DV.