Ingredients

250g

plain flour

up to 400ml

icy cold water

1 tbsp

cornflour

1/8 tsp

fine salt

1/8 tsp

garlic powder

1/8 tsp

onion powder

1 tsp

toasted sesame seeds

1/2 tsp

turmeric powder

spring onions, cleaned and cut lengthways and vertically to fit your pan

egg, beaten

red chilli (optional), thinly sliced diagonally

6 tbsp (approx 3 per pancake)

cooking oil

"The custom of enjoying pajeon and makkeolli together in the rain came from Korea's agricultural history. On rainy days farmers couldn't work in the fields, so wondered how to spend their time. An inexpensive snack with a homemade drink and each other's company seemed like a perfect solution."

Many thanks to Nikibakes for this tasty recipe.

Makes 2 pancakes.

Method

Prepare a medium size bowl and add flour, cornflour, sea salt, garlic powder, onion powder and the icy cold water. Whisk it well. Transfer the pancake batter into a measuring jug (for easier pouring).
Preheat the frying pan on high heat until the bottom of the pan is well heated. Add cooking oil (approx. 3 Tbsp) and ensure the oil is spread all the way around the pan. (Watch out for oil splash.)
Wait until the temperature of the oil is ready to cook (about 1 minute). To check, drop a bit of pancake batter into the pan. If it sizzles, it is ready. Reduce the heat to medium high heat. Pour out the pancake batter (from step 1, use just less than half a cup) and spread it evenly and thinly around the pan.
Place 6 green onions on the pancake batter parallel to each other and pour out a little bit of the pancake batter onto and between the green onions, filling the gaps. Reduce the heat to medium.
Use a spoon to drizzle half of the beaten egg over the top of pancake. While cooking, move the pancake in a circular motion from time to time, so the pancake doesn’t get stuck to the pan.
Turn the pancake over when you see the top of the pancake partially cooked. (This makes it easy to turn the pancake. It takes around 4 minutes). Add more cooking oil around the edges of the pancake circle if necessary to release. Press the pancake with the spatula a couple of times to sizzle and make it crispy. Cook for another 3 to 4 minutes. Turn the heat off and transfer onto a plate or a cutting board.
Repeat step 2 to 7 for the remainder batter to use up the ingredients.
Slice the pancake into bite size pieces. Serve it with kimchi and gochujang sauce.