Recipe: Debbie Lee’s Pajeon – Traditional Korean Rice Pancake

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Photo Credit: Quentin Bacon (The original image is no longer available, please contact KCRW if you need access to the original image.)

Today on Good Food, Evan talks to Chef Debbie Lee about traditional Korean Pub Fare. Debbie’s latest book Seoultown Kitchen has a wide variety of recipes that go beyond Korean BBQ, like this one for Pajeon – or Traditional Korean Rice Pancakes. You can make them with slivered green onions, with mixed seafood or with kimchi. Keep reading for the full recipe…

Traditional Rice Pancakes (Pajeon)

From Debbie Lee’s Seoultown Kitchen

My mother told me that when she was a little girl my grandfather would rush over to his local pub after work

for some crispy pajeon. Sometimes he would bring home leftovers and my mom and her brother would

fight over the little leek pancakes. The first time I had one at my grandmother’s house, I fell in love. Before

then all I knew of pancakes involved a lot of maple syrup and butter. Little did I know what I was missing

out on! These traditional rice pancakes are perfect as an appetizer for a party or even served with some

eggs and sausage for brunch. Whatever you pair with these little gems, make sure to make plenty. One is

never enough.

serves: 4

Prep time: 10 Minutes

Cook time: 15 minutes

1 ½ cups self-rising flour

½ teaspoon sea salt

1 teaspoon garlic powder

¼ teaspoon white pepper

1 clove garlic, mashed

1 egg

2 teaspoons soy sauce

1 tablespoon sesame oil

1½ cups ice-cold water (with cubes)

¼ cup sweet glutinous rice flour

(chapsal)

2 leeks, white parts only, julienned

¼ cup vegetable oil

¼ cup chopped chives, for garnish

F o r Gi n g e r -Soy V i n e g a r :

1 cup soy sauce

1 cup seasoned rice wine vinegar

¼ cup minced fresh ginger

1 In a large mixing bowl, combine the self-rising flour, sea salt, garlic powder,

and white pepper. Add the mashed garlic clove, egg, soy sauce, and

sesame oil and whisk well.

2 A dd half of the water (without the ice cubes) and whisk well. Add the

rice flour and remaining water (discarding the ice cubes) and whisk

well. Fold in the leeks with a rubber spatula. Set batter aside.

3 In a medium mixing bowl, combine all of the ingredients together for the

Ginger-Soy Vinegar. Transfer to a small serving bowl and set aside.

4 Heat a large nonstick skillet over medium heat. Add the vegetable oil

and warm for 1 minute.

5 With a measuring cup, scoop ¼ cup of batter at a time and dollop in the

pan, making sure to leave at least an inch all around so that the pancakes

don’t touch one another. Brown on each side for 3 to 4 minutes, or until

cooked.

6 Transfer the pancakes to a serving platter and garnish with the chopped

chives. Serve immediately with the Ginger-Soy Vinegar on the side.