Project Description

1 bunch green onion – cut in a bias

1/2 onion – thin slice

1/2 carrot – thin julienne

1/4 lb shrimp* – chopped

1/4 lb bay scallops* – chopped

1/4 lb clams* – chopped

1/8 lb squid* -chopped

*You can substitute to any seafood.

For batter:

1 cup water (3-4 tbsp more)

1 cup flour

1 egg

2 tsp soy sauce

1 tsp salt

1/2 tsp sugar

1/2 tsp dwen jang (Korean bean paste)

Soy dipping sauce : 3 parts soy sauce, 1 part rice vinegar, some chopped green onion

In a big bowl, combine all ingredients for batter with a whisk. Or you can purchase “Korean pancake mix” from Korean market, and combine 1cup water with 3/4 cup (to 1 cup) mixture.

Combine all vegetables and seafood into a batter and mix well. In a non-stick pan, put 3-4 tbsp vegetable oil. Make a pancake about 4-5 inches in diameter. Serve with soy dipping sauce.

cool tip !
Make a pancake as thin as possible. It tastes much better!

We make large size “pa jeon” generally in Korea. At home, I cut green onions in half, alternate root part and green part in a hot non-stick pan. Pour the batter evenly on top, cook for 2-3 minutes until I can flip it. Spoon over beaten egg, flip and finish cooking.
Cover the plate over the pan, turn it over, and serve.