Go Back

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."
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 hour 15 minutes
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.