Korean Kimchi Pork Pancake

Discovering this Pajeon pancake recipe on the James Beard Foundation website brought back fond memories of preparing vegetarian and seafood Korean pancakes for family dinners over the years. It’s a delightful way to incorporate vegetables into our diet, adding a touch of Korean flair to our table. 

What intrigued me about this particular recipe was its enticing combination of crispy edges, succulent pork, lively scallions, and a mix of seasonal vegetables. Whether raiding your fridge for veggies or opting for a vegetarian twist by skipping the pork, the secret to its exceptional crispiness lies in the magical blend of rice flour, cornstarch, and ice-cold water.

What is Pajeon?

Pajeon (pronounced “pah-jon”) is a Korean pancake highlighting scallions as the main ingredient. The batter, crafted with flour, water, and eggs, provides a versatile canvas. It can incorporate seafood, meat, or veggies, resulting in variations like Haemul Pajeon (seafood pancake) or Kimchi Pajeon. Notably, it can be made with pork, chicken, or beef, offering a range of savory options. This beloved Korean dish is savored as a main course, side dish, or snack, often complemented by a soy or vinegar-based dipping sauce. It is not only a great snack but also it goes well with rice as a side dish and is great in lunchboxes.

Why Try Korean Pancakes?

• Customizable Goodness: Pajeon is your canvas. Add seafood, kimchi, or your favorite ingredients for a personal touch.
• Effortless Delight: Beginner-friendly and quick to make, these Korean pancakes are a go-to for a fast and delicious meal.
• Comfort on a Plate: Experience the warmth of crispy textures mingling with savory flavors—a comforting delight, especially on cozy evenings.
• Perfect for Sharing: Ideal for social gatherings, these scallion pancakes bring people together for a tasty communal experience.
• Textural Satisfaction: Crispy on the outside, soft on the inside—a satisfying and enjoyable contrast that makes every bite a culinary adventure.

Korean Kimchi Pork Pancake (Pajeon)

Savor the crispy delight of Pajeon, a Korean pancake recipe featuring succulent pork, scallions, and seasonal veggies. Go vegetarian by skipping the pork and achieve that perfect crisp using a magical mix of rice flour, cornstarch, and ice-cold water. A true crowd favorite on the Mokbar, NYC menu."

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Prep Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Asian, Korean

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all-purpose flour I used Red Lotus Asian cake flour. Cake flour works well too.
• ½ cup Asian rice flour
• ¼ cup cornstarch
• 2 Tbsp sesame oil
• 1 Tbss kosher salt
• 8 oz ground pork (or any ground meat)
• 1 cup kimchi, drained and thinly sliced
• 2 cups garlic chives or scallions, cut into 2-inch pieces (more for garnish)
• 1 shallot, thinly sliced
• 1 small zucchini, cut into ⅛-inch thick matchstics
• 1 medium carrot, cut tinto ⅛-inch thick matchsticks (optional sweet potato)
• 6 shitake mushroom caps, thinly sliced about 4 oz (optional) (sub. button mushrooms)
• 1 red finger chili pepper, thinly sliced (optional serrano or red bell)

Dipping sauce:

• ¼ cup soy sauce
• 1 Tbsp rice vinegar
• 1 tsp gochugaru, Korean red pepper flakes
• 1 clove garlic, minced
• 2 scallions, finely chopped
• 1 tsp sesame seeds

Equipment

• 8- or 10-inch non-stick fry pan Depends on the size of pancakes you cook.

Method

 

1. In a large bowl, combine the all-purpose flour, rice flour, cornstarch, sesame oil, and salt. Whisk in 1½ cups of ice water (I used sparkling water) in 3 to 4 increments until the batter is smooth and runny. Ice water and/or cold sparkling water prevent gluey texture and aid with crispy texture.
2. Add the ground pork and whisk into the batter until it is well incorporated. Mix in the kimchi, garlic chives, shallts, zucchini, carrots, mushrooms, and chili pepper. Set the bowl aside for 5 to 10 minutes, the batter will continue to loosen and coat all the vegetables. Mix well before frying.
3. Over medium heat, add about a ½-inch of oil to a non-stick skillet. For a large pancake, add a cup of the batter and spread evenly with a rubber spatula, about ½-inch thickness. Fry for about 4 minutes before flipping or the pancake may break. Raise heat to medium-high if needed, but watch carefully as the edges may burn. Flip carefully, as the oil may splatter, and fry for 3 to 4 minutes.
4. Remove from pan, slice, and serve.

Notes

I discovered the secret to crispy pancakes here. Use ice water or icy sparkling water.

So, what are you waiting for? Make these pancakes today. And then post your review of it in the comments section below. :)Robin