scallion pancakes, again
As much as I love Chinese-style scallion pancakes, I am taking a break from them. During my most recent practice session, I muttered obscenities at a batch of overly sticky, uncooperative dough and emerged from the kitchen soaked in sweat, defeat, and a greasy oniony smell.
I still have a whole lot of scallions left though, so thank goodness Korean cuisine gave us pajeon. These pancakes require no rolling of dough, and you can dump all kinds of seafood, meat, and vegetables into them. At their simplest, all you need is flour, water, salt, and an egg. Pajeon is so easy that I made it as a quick stay-at-home lunch before getting on with the rest of my day. I’m not so good at flipping these in one big piece, but that’s ok. The main drawback is that I hunger for a full Korean barbecue spread afterwards (some kind of associative craving… Korean BBQ has always been with a big fun group of friends).
Step-by-step instructions with photos are here. You could also add the beaten egg directly into the batter.
Previously: kimchi pancakes
