Several years ago we visited my daughter
who was then teaching in South Korea.
My first meal that first evening was Pajeon,
a delicate, tasty, tender onion pancake.
We returned to the same restaurant several times over our three-week stay,
they were that good.
I had four little green onions staring at me from the refrigerator this morning..
right beside my jar of kimchi paste (link to recipe)
I thought, something Korean would be good today…
…and just a few minutes later…
…a tasty snack…
(Korean Onion Cakes)
for dipping sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon chili flakes (we like spicy)
1 teaspoon sesame seeds
Mix all together and set aside.
for onion pancakes:
1/2 cup flour
1/2 tablespoon garlic powder
1/4 teaspoon salt or 1/2 tsp Gomashio (recipe link)
1/4 teaspoon black pepper
1/2 teaspoon sugar
1/2 cup water
4 green onions, thinly chopped
2-3 tbsp cooking oil
splash sesame oil
Mix seasoning with flour.
Gradually whisk in water until you have a smooth batter.
If batter seems too thick to pour add a touch more water.
Sauté onions in oils for 1-2 minutes, until softened.
Pour batter evening over all.
(*see Galley Kat Note below)
When browned, flip and brown on second side.
Cut into wedges and serve with dipping sauce.
Galley Kat Note:
*I used my little 8″ pan so sautéd 1/2 the onions, added half the batter,
cooked, repeated for rest