Pajeon, Korean Pancake 파전

Serving : 2

Korean Pancake

  • 100g spring onions cut into 1 inch length
  • 80g chives cut into 1 inch length
  • 80g carrots julienned
  • 1 cup plain flour
  • 1 tbsp rice flour
  • 1 cup water
  • ½ tsp salt
  • 50g prawns cut into big pieces
  • 50g squid cut into strips


  • Combine the vegetables in a mixing bowl.
  • Add in rice flour and plain flour, water and salt to the vegetables. Mix well till the flour is dissolved and you should get a light batter.
  • Add in prawns and squid.
  • In a heated fry pan, coat with oil and spread the pancake batter thinly. Flip and cook on both sides till crispy and slightly burnt.

Pancake Dipping Sauce

  • 3 tsp garlic minced
  • ¼ tsp light soy sauce
  • 1 tbsp sesame seeds, roasted
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 stock spring onions , finely sliced


  • Combine all the above in a mixing bowl and stir until the sugar melts.
  • Taste and adjust seasoning to your own preference.
  • To be served with Korean pancake.