Pajon

(Korean scallion pancake)

Yield: 3-4 servings

Basic Steps: Mix → Fry → Cut and Dip

In a large bowl, mix flours, water and egg till smooth. Add more flour or water if needed to get the consistency of a thin pancake batter. Stir in half the chopped scallions and season with salt and pepper. Let set for about 10-15 minutes.
Heat a skillet over medium flame. Pour a little oil in the skillet and wipe out the excess with a paper towel. Pour about 3/4 cup batter into the skillet, tilting the pan to cover the bottom. Sprinkle over a few of the scallions and let cook for 3-4 minutes until the bottom is lightly browned.
Flip and brown the other side, pressing down with a spatula to make sure all surfaces contact the skillet. Wipe the skillet with the oily paper towel and repeat with the rest of the batter.
Lay the pancakes on top of each other and cut once down the middle and then crosswise into rough squares. Reassemble on a serving platter. Mix the sauce ingredients together and serve the pancakes and sauce together.

Haemul Pajon (Seafood & scallion pancake): Sprinkle about 1/4 cup clams, oysters, chopped squid, shrimp or other seafood over the batter as you make each pancake.
Other possible additions to sprinkle over the batter: mung bean sprouts, julienned peppers, zucchini or carrots, chopped chives, chopped kimchee, shiitake mushrooms, ground beef or pork, a few drops of sesame oil.
Use all wheat flour if you like. In some regions buckwheat flour is used.
Some recipes call for egg, others do not.

Pajon (also pachon or pajeon) is a very popular appetizer and snack in Korea, especially with students and businessmen. Carts selling pajon abound in cities, and this savory pancake is very often accompanied by a cup of strong makgoli rice wine.
The basic pajon has just scallions, but endless varieties can be made by adding other ingredients. Some pajon get very elaborate and contain mostly vegetables or other ingredients with the batter just barely holding the ingredients together.