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Mushroom & Shrimp Pancakes (Pajeon)

  • 40 m
  • 40 m
Judy Joo
“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 ¼ cup reduced-sodium tamari, 1½ Tbsp. rice vinegar and 1 Tbsp. toasted sesame oil with a pinch of toasted sesame seeds, gochugaru (see Tips) and sliced scallions.”


    • ¾ cup rice flour
    • 6 tablespoons self-rising flour
    • 2 tablespoons doenjang (see Tips)
    • ½ teaspoon ground pepper
    • ⅛ teaspoon kosher salt
    • 1¼ cups cold water
    • 5 large oyster mushrooms, chopped into ¼-inch pieces
    • 5 scallions, thinly sliced
    • 4 ounces raw shrimp (about 4 large), peeled, deveined and chopped
    • 2 large cloves garlic, grated
    • 2 red Korean chiles (see Tips) or Fresno chiles, julienned
    • 1 green Korean chile or jalapeño, julienned
    • 2 tablespoons extra-virgin olive oil, divided


  • 1 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.
  • 2 Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Spoon one-fourth of the batter (about ⅔ 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.
  • 3 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.
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