Here’s a recipe for Pa Jeon (Pa Jun) Pa means Scallions and Jeon are the actual battered ingredients. It actually has a variety of versions and names depending on what you put in it. Another version would be Hae-Mul Jeon which is the seafood variation and is the most popular of the “Jeons”. I haven’t really tried making it yet so I can’t provide this blog with a recipe for it…yet. Since my husband is Korean and he had the Hae-Mul Jeon back in Korea and he loved it, he requested for me to make them this weekend. So I’ll be posting that soon.
Pa Jeon or Korean Scallion Pancake:
2 cups of flour
2 cups water
2 eggs
5 stalks of scallions
Oil or cooking spray, salt and pepper
For the dipping sauce:
¼ soy sauce
½ tbsp. vinegar
1 stalk scallion
Chili flakes
1 tsp Sesame Oil
½ tsp brown sugar Directions:
Combine all ingredients and whisk until it has a pancake like texture. You may add more water to reach your desired consistency. Let it sit to incorporate all the ingredients for about 8-10 minutes. Heat up a non-stick pan and put in oil or cooking spray for about 5 minutes. Scoop about 1/2 a cup of a ladel full of pancake batter this will give you about 5-4-5 inch size pancakes. Cook for about 7 minutes or until golden brown in medium heat and flip and let it cook for about 6 minutes. This batch makes about 8-10 pancakes.
For the dipping Sauce, just mix all the dipping sauce ingredients together and serve in a small container on the side. Dip pancakes and enjoy!! 
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