It’s been awhile since I’ve made some home-cooked pajeon (scallion pancakes) despite always having an abundant supply of scallion/green onions in the fridge. And having recently bought some makgeolli (Korean rice wine) varieties from my recent trip to Geochang (40km southwest of Daegu), the first thing that came to mind was pajeon, a popular anju (aka side dish for drinking). .....http://mykoreaneats.com/2014/04/pajeonredcabbage/ —Jason Kim
Mix the batter ingredients (minus the green onions and red cabbage) together in a mixing bowl until a semi-thick batter mixture is created. Thin batter=thin pancake; thick batter=thick pancake.
Heat a non-stick frying pan over medium heat and add a generous amount of canola/olive oil. Pour batter evenly over the pan, and then add green onions and red cabbage shavings on top. Cook for about 5 minutes or until the bottom and its edges are browned. Carefully flip over and cook another 5 minutes or until browned.
Meanwhile, mix the ingredients for the dipping sauce and set aside. Depending on your preference, extra sugar/honey may be added to create a sweeter dipping sauce.
Transfer to serving plate whole or cut pancakes into desired pieces with the dipping sauce.
*One of the best pajeons I had was a seafood version served at a popular traditional bar in Apkujeong-dong, a posh district in Seoul. The cook/owner was kind enough to spill his "secrets" about this awesome dish: 1) don’t mix the seafood in the batter, but place seafood pieces on top of the batter once in the pan. 2) don’t mix the eggs in the batter, but add whisked eggs on top of the seafood pieces just before flipping over the pancake. 3) lastly, be generous with salt and pepper in the batter, it makes a world of difference.