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


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

1 pancake
319 calories; protein 15.4g; carbohydrates 47.5g; dietary fiber 6.2g; sugars 3.5g; fat 8.9g; saturated fat 1.3g; cholesterol 39.7mg; vitamin a iu 315.2IU; vitamin c 9.6mg; folate 120.5mcg; calcium 94mg; iron 4mg; magnesium 60.4mg; potassium 950.2mg; sodium 501.8mg.

2 starch, 2 1/2 veg, 1/2 lean meat, 1 1/2 fat