A love that starts spicy but grows sweet as it cooks

Raw green onions are pungent and sharp enough to bring tears to your eyes with one bite. However, after passing through time and passion (heat), they emit a deeper, softer sweetness than any other vegetable. A green onion's love might be clumsy and sharp at first, but it is a slow-blooming love that becomes infinitely sweet as it ripens through time spent together.

Making Green Onion Pancakes (Pajeon)

• ① Lightly make the batter

• 5 minutes Pour 1 cup of frying powder and 0.8 cups of cold water into a bowl and mix gently just until the dry powder is no longer visible. The tip is to mix roughly, as over-stirring creates gluten and makes the pancake chewy.

• ② Toss the green onions

• 2 minutes Add the prepared green onions to the batter and toss lightly. The batter should just barely coat the surface of the green onions. Be careful, as a batter that is too thick will make it soggy like rice cakes.

• ③ Heat the pan and add the batter

• 3 minutes Pour plenty of cooking oil (3-4 tablespoons) into a pan and heat it thoroughly over high heat. When heat rises from the oil, spread the batter-coated green onions evenly onto the pan.

• ④ Fry until crispy on both sides

• 5 minutes Fry over medium-high heat until the bottom is firm and the edges are golden brown, then flip it quickly. Press down lightly with a spatula while frying the other side. Adding a little more oil to the edges at the end ensures it stays crispy until the last bite.

Good to eat with

Soy Sauce