Korean Pancake (Pa Jun)
In Korea there is no “recipe” for this typical dish. How to make Pa Jun is a skill that is passed down from one generation to the next.
Serves 4 to 6 (4 large pancakes)
1 cup all purpose flour
1 cup brown rice flour
¼ teaspoon salt
4 tablespoons rice vinegar
4 tablespoons tamari
2 teaspoons toasted sesame oil
1 cup peas
8 teaspoons vegetable oil
Heat oven to 200°F. In a large bowl mix the flours, salt, egg and 2 cups water. Trim and thinly slice the whites of the scallions and place in a small bowl with the vinegar, tamari and sesame oil. Cut the greens of the scallions in long strips and add them to the bowl with the batter. Peel and grate the carrots and fold them into the batter along with the peas.
Heat a large nonstick skillet over medium-high heat and coat the bottom with 2 teaspoons oil. Spoon in a quarter of the better and spread it out evenly across the pan. Reduce the heat to medium and cook until the bottom is golden brown, 3 to 5 minutes, then flip and cook until the second side is golden brown, 3 to 5 minutes. Turn the pancake out onto a dish and keep warm in the oven while you make the rest.
Cut the pancakes into small triangles or squares and serve with the dipping sauce along side.