Korean pancake (Pajeon)
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This was really easy AND delicious! I searched the net for a base recipe for pajeon and realised they all used pretty much the same one to one ratio of flour to water.
Ingredients:
1/2 cup all-purpose flour
1/2 cup ice-cold water
1/2 teaspoon salt
1 bunch of scallions
1 tbsp soy sauce
1 large egg, lightly beaten
dried red pepper slices
vegetable oil, for frying
Directions:
1. Stir together the flour, water and salt until just mixed.
2. Chop the green parts of the scallions into 7 cm lengths.
3. Heat a thin layer of vegetable oil in a nonstick skillet, until hot. Fry the scallions until they’re completely cooked through and soft. Add soy sauce to the pan when they’re almost done, to season the scallions.
4. If using other ingredients, any vegetables, kimchi, or prawns—what have you‐add them now, then toss a few times to heat them through.
5. Pour the pancake batter over the scallions (and other stuff), spreading the batter, and cook a few minutes until the bottom is  cooked. Lift the edge to peek.
6. Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, and cook until the egg is just beginning to firm near the edges.
7. Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges.
5. Slide pancake onto a cutting board, then cool to room temperature. And enjoy.

Labels: Recipe, Savoury