For Day 6 of Banchan Week, I'm making pajeon (파전), which is a savory Korean pancake, stuffed with green onions, similar to Chinese scallion pancakes. Most recipes, such as haemul pajeon, contain seafood such as shrimp or squid, but I've omitted those in order to keep this recipe vegetarian.
You can actually buy premade pajeon mix at most Asian markets - think of it like "Asian Bisquick". However, this batter is just a simple mix of flour, egg and water, so I don't bother with the mixes. Pajeon is great served hot and fresh, or equally tasty cold and chilled, so, don't worry when this recipe makes more than you can eat in a single sitting!
Pajeon (Scallion Pancake)
adapted from Kitchen Wench
2 cups all-purpose flour
1 1/2 - 2 cups water
2 large eggs, room temperature & beaten
1 large bunch of scallions, washed and cut into 1 1/2 - 2" strips
4 Tbsp rice vinegar
4 Tbsp soy sauce
1/4 tsp red chili flakes
1 tsp garlic paste
1/2 tsp sugar
1 tsp sesame oil
Combine the flour, water and egg, a little at a time, breaking up any lumps with a fork or whisk. The batter should be just slightly thicker than pancake batter.
Add the scallions to the batter and mix well.
Heat a nonstick frying pan with a bit of oil, then ladle a spoonful of the batter onto the surface when hot. Cook like a pancake, turning once the batter is half-cooked and no longer liquid on top. The pajeon will be ready once both sides are golden and crisp.
Combine the rice vinegar, soy sauce, chili flakes, garlic paste, sugar and sesame oil. Mix well to dissolve the sugar, and serve as a dipping sauce with the pajeon.