The sauce worked though! Worth reusing the sauce recipe.
- Clean, wash, and drain about 10 stalks of spring onions. Cut them into 5 inch long pieces.
- Make batter by mixing ½ cup flour, ½ cup water, ½ ts salt, and ½ ts sugar in a bowl. Mix well until the batter is smooth.
- Place a non-stick pan on the stove and heat it up.
- Add about 3 tbs vegetable oil to the heated pan.
- Put the green onion on the pan parallel to each other, in the shape of a rectangle.
- Pour the batter over the green onion evenly.
*tip: If you want some seafood (chopped squid, mussels or fresh oysters) in your pancake add it on top of the green onion before pouring the batter.
- While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula.
- A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over.
- Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over.
- Cook another minute and transfer it to a serving plate.
- Serve hot with sauce.
- Mix these ingredients in a small bowl: 2 tbs soy sauce, chopped garlic, red chili flakes, 1 ts sesame oil and 1 ts roasted sesame seeds.
Special thanks to Maangchi: http://www.maangchi.com/recipe/pajeon