Pajeon ?? (Green Onion Pancake w Red Cabbage)

Directions

1. 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.
2. Wash and then cut green onions and red cabbage accordingly.
3. 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.
4. Transfer to serving plate whole, or cut pancakes into desired pieces along 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.