Pajeon (Korean Scallions Pancake) Recipe

I have tried many times to cook this and finally I found just the right recipe for me.

Basic Ingredients:
2 heaping tbs flour
1/4 cup ice-cold water
1/4 tsp salt
1/2 tsp white pepper
1 large or extra-large egg, lightly beaten
1 chilli (remove the seeds, chop into very small pieces)
1 bunch of scallions
a spoonful of soy sauce
vegetable oil, for frying

Fillings:
you can choose any fillings you want, but last time I tried it I used
1/4 medium carrot
1 sausage

Steps:
1. Stir together the flour, pepper, salt and water until just mixed.
2. Chop the green parts of the scallions into 3-inch (10cm) lengths. Reserve the white parts for another use. Chop the other fillings at about the same size with scallions.
3. Heat a thin layer of vegetable oil in a 9 or 10-inch (23-26cm) non-stick skillet until hot. (you really want to use non-stick ones, cos the batter is very sticky). Fry the scallions until they’re completely cooked through and soft. Add a touch of soy sauce to the pan when they’re almost done, to season the scallions. Then add the chopped chilli.
4. If using other ingredients, any vegetables, kimchi, or prawns (in my case carrot and, sausages)- whatever you have, add them now, then toss a few times to heat them through.
5. Pour the pancake batter into skillet, spreading the batter, and cook a few minutes until the bottom is nice and brown underneath. you may want to press and keep pressing for faster result. 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, if using, 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. (I tend it cook it pretty well, I like it really crispy though it is't “gourmet”, so use your judgment.)
5. Slide pancake onto a cutting board (or just on the plate), then cool to room temperature. Cut into six or eight wedges, and serve.

Dipping sauce:
Mix 3 parts soy sauce with 1-2 parts rice vinegar and a few drops of sesame oil. A bit of chilli oil can also be added.

I'd like to eat this delicious savoury dish with hot steamed rice and korean style grilled beef/pork but most of the times I just couldn't wait that long and eat them all at once so I usually double the recipe :D Enjoy!

Note: Photo is courtesy of davidlebovitz (his looks pretty close to mine, I was never able to get enough time to take pic ^-^ will change if I could take a pic of my own pajeon)

Loves,
Mochiposh