Korean Scallion Pancake - Pa Jeon

Pa is the Korean word for scallion and jun (or jeon) means any food that is coated in sort of batter and pan-friend. It works as a hearty snack, an appetizer, or a side dish. These are delicious, especially if you eat them dipped with spicy soy sauce.

• 2 cups flour
• 2 eggs, beaten
• 1.5 cups water
• 1 bunch of scallions, cut into very thin slivers 2-3 inch lengths
• 1 tsp salt
• Oil for cooking

Mix all ingredients together except the scallion and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the pa jun cooks quickly and evenly.

Heat a saute pan over medium heat and coat with a thin layer of oil. Spread the scallions on the bottom of the pan so they are evenly disbursed. Cook for a few minutes without moving the green onions.

Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).

Cook for 3-4 minutes until set and golden brown on bottom.

Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.

Repeat with any remaining batter. You should get 3-4 pancakes out of one batter.

Sweet & Spicy Dipping Sauce
2 tablespoons soy sauce 
3 tablespoons rice wine vinegar 
1 tablespoon Asian chili sauce (like Sriracha) 
2 teaspoons sesame oil 
2 tablespoon sugar 
sesame seeds (to garnish)
Wisk together ingredients in a bowl, making sure sugar is completely disolved.