Buchujeon-Korean chive pancake

One of my favorite Korean street foods is pajeon--basically "pancake" with various fillings, i.e. kimchi, scallion, squid, vegetable.  You could get these at most of the pojangma (food tents) that would crop up on weekends and evenings on certain side streets.  Staffed by ajumma (Korean women of a certain age), they provided filling snacks for drunken businessmen and waygookin (foreigners) alike.  If I had realized how easy they are to prepare I would have made them long ago.  Thank goodness for Maangchi and her awesome website.  

Pictured above are Korean garlic chives.  I purchased mine at a Korean grocery.  They were a bit sandy and needed a thorough rinse and spin cycle.  I combined with chopped scallions

but you could also use green peppers or zucchini.  If you use zucchini I would grate it and squeeze most of the water out.  You want about 3 cups of vegetables for the recipe.

Combine veggies with a simple batter of 1/2 cup flour, 2/3 cup water and 1 tsp. salt.

 I figured you didn't need a visual on mixing up a batter but I thought you would like to see my beautiful wooden spoon I got in Korea.

Heat oil to generously coat the bottom of a large, non-stick skillet over medium high heat.  Spread pancake batter in a thin layer and reduce heat to medium.  Cook until it looks dry on top.

Prior to flipping, spread one beaten egg over the top of the pancake.  Flip and cook until lightly browned.

Flip onto cutting board and cut into squares.  Traditionally served with soy sauce mixed with a splash of vinegar (I use balsamic). 

If you use raw squid or shrimp you will need to cook the pancake a little longer.  Don't be afraid to use plenty of oil.  The only thing healthy about this dish is the veggies--it's basically Korean bar food. 

You can serve with American or Mexican beer if you want to.  Kimchi is good too.

Masshisoyo! Delicious!