Korean Pancakes (Pa Jun)

20 mins (prep 20)
13 ingredients
2-4 servings
This came from the February 11, 2009 edition of the New York Times, describing several immigrants in the area and their weeknight "go-to" staples. Ji Yoon Yoo suggested a Korean savory pancake. A tasty and easy way to use up leftover veggies. If you want, try a little sesame oil in the dipping sauce.

Categories:  for-1-or-2 , <-30-mins , easy , quick , number-of-servings , equipment , vegetarian , vegetable , appetizer , stove-top , time-to-make , asian , korean ,
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Serving Size (154.65 g)
Servings 2
Amount per Serving
Calories 262.56 Calories from Fat 52.38
% Daily Value *
Total Fat 5.82g 17.91%
Saturated Fat 0.58g 5.79%
Trans Fat 0.13g %
Cholesterol 0.0mg 0.0%
Sodium 1850.24mg 154.19%
Total Carbohydrate 44.61g 29.74%
Dietary Fiber 3.49 g 27.93%
Sugars 4.11 g %
Protein 6.66g 26.64%
Vitamin A 3003.64IU% Vitamin C 6.26mg%
Calcium 24.9mg% Iron 1.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
hot red pepper flakes, large eggs