Haemul pa jeon—savory pancakes that are crispy outside and soft and tender inside—are a popular Korean side dish. They're best served warm, then dipped in a sauce of soy, lemon, and sesame.
Ingredients
Makes 4 to 6 servings
Pancakes:
Sauce:
For pancakes:
Step 1
Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
For sauce:
Step 2
Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
Step 3
Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.
*Also known as Korean crushed red pepper; available at Korean markets.
Leave a Review
Reviews (14)
Back to TopA family favorite! I also add broccoli florets to the carrots, scallions and shrimp. Great dipping sauce.
sgrogan
Boston,MA
11/13/2020
Super easy and yummy! I make this every month or so for the fam (with 2 kids under 5). I never bother to match-stick the veggies, just grate the carrot and chop the green onions. I've also never used the gochu garu, but salt is a must in the batter. The dipping sauce doesn't read like much, but it makes it!
rummy
10/2/2014
Easy and delicious but I'd add more vegetables next time - I added sliced red pepper but I think other things like broccoli or the like would be delicious too.
cghelling
3/1/2012
Got a large bunch of green onions in my produce box. I found this recipe and thought, why not? Yummy! Different. I substituted an Asian hot sauce I had in the house for the spice called for here.
pavshop
Cary, NC
5/26/2011
I diced up the onion, but otherwise made as written and these were fantastic! We especially loved the dipping sauce - easy to make and very tasty. If you're looking for an easy green onion cake, this is it! I would probably add more shrimp next time, and possibly would try seasoning the batter a tiny bit more, but they are good as written. I'm not sure I would have them on their own as a meal again, but they'd be a great side to any Asian type meal.
hollymariejones
St. Albert, AB Canada
5/24/2011
I thought these would be too oniony but they weren't. The pancakes alone were a bit bland (easily fixed on next preparation) but the sauce fixed all that. Didn't have carrots but otherwise made as written except slightly cut back on the flour. Found it much easier to make several 6" pancakes (much easier to flip). The texture was great. Excellent meal with a salad.
Anonymous
Chicago
5/11/2010
Used more green onions (leek sized) & shrimp and it turned out very well.
Anonymous
Houston,TX
12/24/2009
Made this recipe for a dinner party and people were asking me to make more because it was so delicious. Its very easy to make and keep in mind to not put too much sauce when putting it in the pan or else the middle becomes too moist and does not cook all the way. As for the sauce, I used already made Gochu sauce from the Korean market, but dumpling sauce is just as good.
LaraVibe
Melville, NY
8/10/2009
Made per recipe, and they turned out great. Very easy to make, and uses simple ingredients. Would reccomend.
diavolos
Hoffman Estates, IL
7/9/2009
A great, easy weeknight dinner when paired with a simple green salad. Even the four year olds liked them. We did cut down on the pepper in the dipping sauce for the younger taste buds.
sbcooks
7/2/2009
This was a disaster. It was wayyy too bland and the end result was a too-thick batter which made too-thick pancakes regardless. Thinning out the batter made an even worse flavored pancake.
golffan98
Vegas
6/27/2009
I've never tried the real thing but these were pretty tasty. The tender texture inside makes them much different then Chinese and Vietnamese style pancakes I've had.
Anonymous
Phoenix
6/22/2009
Made them twice...with and without the shrimp. The family thinks they're great. I halved the amount of Cayenne in the sauce and still thought it was plenty hot. Makes a great appetizer.
Anonymous
Tuscaloosa
6/19/2009
We tried these last night at dinner and were very pleased with the results. I did add a small handful each of chopped basil, mint, cilantro and parsley (thanks to the kitchen garden) into the batter which was a nice touch. For the sauce, we stirred in a spoonful of Vietnamese chili/garlic paste instead of the cayenne for extra kick. Also, we found that the pancakes on the bottom of the pile that had time to "set" had the best flavor!
birminghamgirl
6/16/2009
