Pajeon

🔥 Prep

• Measure out 1 cup flour and 1 cup water into a mixing bowl.
• Chop 10 green onions into 2‑inch pieces.
• Crack 1 egg into a small bowl and lightly beat.
• Measure 0.5 tsp salt and 2 tbsp oil and set aside.

🔥 Cook

• 1. In the bowl with flour and water, add the beaten egg and salt; whisk until a smooth batter forms.
• 2. Fold in the chopped green onions until evenly distributed.
• 3. Heat a non‑stick skillet over medium‑high heat and add 1 tbsp oil, swirling to coat the surface.
• 4. Pour about ½ cup of batter into the skillet, spreading it into a thin circle (~8‑inch diameter).
• 5. Cook for 2‑3 minutes until the edges are crisp and the surface looks set, then drizzle the remaining 1 tbsp oil around the edges.
• 6. Carefully flip the pancake and cook another 2‑3 minutes until golden brown and cooked through.
• 7. Transfer the pancake to a cutting board, let rest 1 minute, then cut into bite‑sized pieces.

🔥 Serve

• Serve the pajeon hot with a dipping sauce made from soy sauce, rice vinegar, a touch of sugar, and optional gochugaru.
• Accompany with kimchi or pickled radish for a traditional Korean meal.
• Enjoy immediately while crisp, optionally garnished with a sprinkle of toasted sesame seeds.