Pa jun is traditional Korean-style savory pancake with is enjoyed with a dipping sauce. While eaten throughout the year, it is a particular favorite for the Korean harvest holiday Chuseok, a three-day holiday celebrated on the 15th day of the 8th month of the Korean lunar calendar. It is a time for honoring ancestors, sumptuous feasts and the playing of traditional games and sports such as archery, ssireum (Korean version of sumo wrestling) and tug-of-war. Other foods popular at Chuseok include bulgogi (grilled marinated beef), japchae (stir-fried cellophane noodles) and songpyeon, a rice cake steamed on top of pine needles.
- 2 cups of flour
- 2 cups of water
- 2 eggs
- 1 bunch of scallions (use green parts only)
- vegetable oil
- salt & pepper to taste * Please note that this is the basic recipe for pa jun. The dish can enhanced by adding finely chopped vegetables (asparagus, broccoli, green beans) or chopped cooked leftover meat (chicken, beef, pork).
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1 1/2 teaspoons sugar (optional)
- pinch of hot red pepper flakes
- In a large bowl, mix flour, water and egg and beat until smooth. Add more flour or water if needed to get the consistency of a thin pancake batter.
- Stir in the finely chopped scallions and season with salt and pepper.
- Heat a well-oiled skillet over medium flame. Pour about 3/4 cup batter into the skillet, tilting the pan to cover the bottom.
- Cook pa jun for 6-8 minutes until the bottom is lightly brown, then flip and brown the other side.
- Remove pa jun from pan, cut into wedges and serve with the dipping sauce.
Recipe submitted by: Soo Hyun Lim (aka "Alice")
Photo by Shari K. Johnston-O'Neill
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