Recipe courtesy of Esther Choi

Spicy Pork and Vegetable Pancakes (Pajeon/Boochimgae)

The secret ingredient in this dish, handed down to us from a special Korean grandmother, is the pork in the pancake. You can't see it or taste it but it adds moist, crispy texture. It's impossible to have just one.
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Cook: 55 min
  • Yield: 6 pancakes
Share This Recipe

Ingredients

Dipping Sauce:

Pancakes:

Directions

  1. For the dipping sauce: Combine the soy sauce, 2 tablespoons water, the gochugaru, rice vinegar, sesame seeds, scallions and garlic in a small bowl and set aside.
  2. For the pancakes: Heat 1 tablespoon sesame oil in a large nonstick skillet over high heat. Add the mushrooms, garlic and zucchini and sprinkle with salt and pepper. Spread the vegetables in the skillet and cook without mixing until they turn brown, for 1 to 2 minutes. Using a wooden spoon, toss the vegetables and cook until brown and dry, another 2 to 3 minutes. Transfer to a bowl and allow to cool.
  3. Put the kimchi in a paper towel, squeeze out the excess liquid and roughly chop. Add the kimchi to a large bowl with the pork, scallions, carrots, chiles, shallots and the zucchini and mushroom mixture. Add the flours, eggs, 1 teaspoon salt, the remaining 2 tablespoons sesame oil and 1 1/4 to 1 1/2 cups cold water and mix until all of the ingredients are incorporated. The batter will be thick but loose.
  4. Heat 2 tablespoons canola oil in the same skillet over medium-high heat. Add 3/4 cup of the batter to the skillet and spread it evenly until 1/2-inch thick, using a spatula if necessary. Lower the heat to medium and cook until the sides are crisp and small bubbles form on top, for 3 to 4 minutes. Flip the pancake and cook the other side until brown and crispy, for 2 to 3 minutes. Flip the pancake two more times, once again on each side, and cook for 30 seconds per side to ensure the pancake becomes crispy. Repeat with the remaining pancake batter.
  5. Transfer the pancakes to a serving platter and cut into wedges. Serve with the dipping sauce.

Cook’s Note

If you have access to Chinese chives or ramps when in season, replace half of the scallions with these.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How to Make Nutella

Nuts for Nutella? Make your own chocolate-hazelnut spread with just a few everyday ingredients.