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. Source: EatingWell Magazine, May/June 2017

Judy Joo


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; 8.9 g total fat; 1.3 g saturated fat; 40 mg cholesterol; 502 mg sodium. 950 mg potassium; 47.5 g carbohydrates; 6.2 g fiber; 3 g sugar; 15.4 g protein; 315 IU vitamin a iu; 10 mg vitamin c; 121 mcg folate; 94 mg calcium; 4 mg iron; 60 mg magnesium;