Pajeon (Green onion pancake)

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Clean, wash, and drain a handful of wild green onions (or about 10 stalks of normal green onion).

Cut them into 5 inch long pieces.

Make batter by mixing ½ cup flour, ½ cup water, 1 ts soybean paste, 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.