Pajeon (파 전 / Scallion Pancakes)

Pajeon are thin savory scallion pancakes traditionally paired with makgeolli (Korean rice wine). With their crispy exterior and soft insides, they make makgeolli taste that much more refreshing. To get the pancakes crispy enough, make sure the batter is very cold and the pan very hot, with plenty of oil. In fact, we keep the batter in the freezer, rather than the refrigerator, during restaurant service so it is as cold as possible. We also use soda water to lighten up the batter with the carbonation. This prevents the pancakes from becoming too dense.  

While this recipe features scallions, Korean pancakes can be filled with almost anything. Instead of or in addition to the scallions, you could use garlic chives, ramps, or chrysanthemum leaves. Add thin slices of Korean hot pepper if you want an extra kick, or julienned carrots and onions for more sweetness. If you want something a little more substantial, you can easily turn this recipe into hamul pajeon, or seafood pancakes, by adding 6 ounces raw squid or shrimp, cut into small bite-sized pieces, to the batter.