I’ve been making this Pajeon recipe for quite a while now, but it’s taken me a long time to take pictures of it because the sauce smells so damn good while it’s cooking. This is an UPDATE to my previous crispy Korean pancake recipe and it’s CRISPIER AND CRUNCHIER THAN EVER! Gently flip the pancake and cook for 1-2 minutes more. Delicious and easy Korean scallion & shrimp pancake made with cake flour, dip crispy pancake in spicy soy sauce to enhance flavor. Ingredients for Korean Pancake. I end up stuffing my face and you end up without a Korean savory pancake recipe. This recipe is more similar to the pajeon recipe, as “pa” means “green onion”. Spicy Dipping Sauce. The very first thing that you should have for this recipe is a kimchi, a sour kimchi in particular.When kimchi is fermented, it tastes sour and pungent with a deeper flavor. Tragic, really. Jeon is great with many sauces from soy sauce to ketchup. Transfer the pancake to a plate or cutting board, slice into wedges, and serve with the tamari dipping sauce, recipe below. If you don’t love spicy food you can skip the diced vegetables but still enjoy the zingy soy/vinegar dipping sauce. This dish is known as chijimi in Korean, and a variation of it is known as pajeon. You don’t need much ingredients in making this recipe. I love serving the pancakes with a spicy soy dipping sauce made with soy sauce, rice vinegar, onion, garlic, and jalapenos. Continue cooking the other 3 pancakes one by one, adding 1-2 teaspoons of oil to the pan, then 1-2 teaspoons ginger, ½ cup veggies, and 1/3 to ½ cup batter each time. Also, we all know that the dipping sauce is what it’s all about. https://mykoreankitchen.com/korean-sweet-tangy-soy-dipping-sauce Scallions are important for this recipe, and you can easily make it into vegetarian by omitting prawns. Ingredients in making the Kimchi pancake batter & dipping sauce.