My mother told me that when she was a little girl my grandfather would rush over to his local pub after work for some crispy pajeon. Sometimes he would bring home leftovers and my mom and her brother ...

This recipe was sent in by Mateo Hwang from South Korea The finished dish Pajeon is a very popular Korean cuisine, especially, in rainy day, with the Korean rice wine. Pajeon means a pancake with ...

Pickle latkes, vegetable pajeon and tofu tacos — consider this your invitation to shred your way through the week.

Pajeon has always been comfort for me—crispy edges, soft center, and that perfect mix of scallion and heat. But this batch ...

'If you look at the picture, it’s all scallions,' says Hooni Kim. 'And that, to me, is a proper scallion pancake' You can save this article by registering for free here. Or sign-in if you have an ...

Step 1: In a bowl, make the pancake batter by adding all the ingredients together: all-purpose flour, potato starch, kimchi juice, water, egg, minced garlic, sesame oil, and salt to taste. Whisk well.

Wine is rarely seen on tables in Korean restaurants. Yet there is a category of dishes in Korean cuisine called "anju" that is meant to be consumed with alcohol. Traditionally, soju, a distilled ...

Scallions and green onions are consumed with real vigor in Korean cuisine, and are often the main attraction in a dish. Pajeon translates to scallion pancake; “pa” is scallion and “jeon” the pancake; ...

Photo caption: At Korean restaurants, the seafood pancake is often consumed alongside alcohol, such as soju or beer, but it also pairs well with crisp Pacific Northwest Chardonnay. Photo by Thor Swift ...