Korean savoury pancakes (pajeon) 🇰🇷🥞

(Aka I got my mum to write this for me)

I’ve been in Seoul for a few days and will not be cooking for the duration of this trip because the food is too good and I’m with my mother, who is in charge of the kitchen and won’t let me muscle in (a hardship, I know). Our first meal here consisted of Korean classics like bulgogi and bibimbap and one of my favourites: pajeon, which are green onion and seafood pancakes. Obviously you can remove the seafood if you’re vegetarian; and whilst it’s definitely not traditional, you could even replace the seafood with mushrooms like shiitake, shemeji and enoki, which have a similar consistency. This is not my recipe because I am getting my mother to my recipe writing for me over the next two weeks. Exasperated by my constant questioning of measurements (I am my mother’s daughter), I managed to wangle this recipe off her before we headed to the cable cars to ascend one of Seoul’s many mountains and get a view of the city. As with all of my (and my mum’s) recipes, adjust measurements and seasoning to whatever works best for your palate. We would never presume to dogmatically tell you what to do (just kidding, that’s my mum’s MO!!!!).

Pajeon from our first meal - mum says in Korea the spring onions are so tender you can use them whole, but in the UK they’re too woody so go for the chop.