Hot Pajeon Pancakes

A plate of Hot Pajeon Pancakes served with a homemade dipping sauce and chopsticks.
Recipe by:
Christine Yi @cy_eats

Experience a tantalizing twist on traditional Korean cuisine with our Hot Pajeon Pancakes recipe. These savory pancakes are loaded with a medley of red peppers scallions and jalapeños. Served hot and crispy they’re perfect for dipping in a tangy soy-based sauce delivering a bold and satisfying culinary delight.

20 mins
40 mins
About 15, 3-inch pancakes
1 1/2 Cups Krusteaz Buttermilk Pancake Mix
3/4 Cup Water
2 Scallions, sliced in 1" pieces
1 Jalapeño, seeded and sliced
2 Long red peppers, seeded and sliced
3 Cloves Garlic, minced
2 Tbsp Sesame oil
1 Tbsp Soy sauce
1/2 Tsp Salt
8 Oz Pork belly
1 Tbsp Gochujang

Marinate Pork Belly and slice vegetables:

- 8 oz pork belly, chopped into small pieces
- 3 cloves garlic, minced
- 1 Tbsp soy sauce
- 1 Tbsp Gochujang
- ½ tsp salt
- 2 scallions, sliced in 1” pieces
- 1 jalapeño, seeded and sliced
- 2 long red peppers, seeded and sliced

1. Place chopped pork belly in bowl with garlic, soy sauce, Gochujang, and salt. Stir to combine.
2. Slice scallions; seed and slice jalapeño and long red peppers; set aside.


Prep and cook pancakes:

- 1 1/2 cups Krusteaz® Buttermilk Pancake Mix
- 3/4 cup cold water
- Marinated pork belly
- 3/4 of your sliced and seeded scallions, jalapeno, and long red peppers

3. Measure mix by lightly spooning it into measuring cup and leveling it off.
4. Whisk pancake mix and water. Add marinated pork belly and veggies. Stir to combine.
5. Heat sesame oil in skillet over medium heat.
6. Pour/scoop slightly less than ¼ cup batter per pancake onto griddle.
7. Cook 3 minutes per side, or until batter is set and outsides are crispy and golden brown.


8. Prepare dipping sauce to your taste

- soy sauce
- minced garlic
- chopped scallion
- sesame oil
- sliced peppers


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