So I’m back in NYC and it sure is cold. This is the view from my window on a fair-weathered day (no rain or snow or sleet).


I’m holding out pretty well, considering its below freezing and that I just spent a month in warm, sunny, balmy California. For those of you traveling to NYC soon, I highly suggest investing in a down jacket [my friend B just bought one from the NorthFace Outlet in Berkeley for a steal!!] and some weatherproof boots with good traction. The roads are pretty slippery and wet, so a pair of tall, warm boots are a must – I had to learn that the hard way. Anyway, the new semester is off to a pretty good start – I have 4-day weekends, every weekend! And, I have now managed to book a flight home every month I’m here. Fairygodmother is visiting me next week, so it will feel like I never left home at all! Additionally, I will be spending 9 days in Paris in March. 2011 is looking great so far.

On this particular day, I made Korean scallion pancakes called pajeon. These are easy to make, and super satisfying. Warm and soft and super flavorful. Served warm, they are great for a cold day and make the perfect after-school snack.


Korean Scallion Pancakes, Pajeon

For Pancake:
2 c all-purpose flour
2 c water [± a few spoonfuls]
2 eggs
2-3 stalks scallion, thinly sliced
1 tsp salt
pepper to taste
vegetable oil

For Dipping Sauce:
¼ c soy sauce
½ tbsp white vinegar
1 stalk scallion, thinly sliced
1 clove garlic, minced
½ tsp sugar
1 tsp sesame oil

In a medium sized bowl, combine all pancake ingredients and whisk until incorporated. The batter should be like normal American pancake batter, so if it’s too thick, drizzle in a few teaspoons of water and mix thoroughly. Put aside.


Meanwhile, for the dipping sauce, whisk together all ingredients and adjust according to taste.

Set a large non-stick skillet on medium-high heat and add enough oil to evenly coat the pan.

Pour approximately a 1/2 cup of batter into the hot pan, tilting the pan a bit to achieve a pancake about 5″ in diameter and 1/4″ thick. Allow each side to brown evenly (about 6-8 minutes). The scallion pancake will puff up a little, as expected. Once brown, remove from pan and repeat with remaining batter. Slice finished pancakes into pizza-like wedges and serve with dipping sauce.


Having eaten all those pancakes, I am ready to get back in the grind. A mountain of homework awaits me, and seeing how I plan on enjoying my 4-day weekend, I need to get started on that now. Hope you try out the pajeon and tell me what you think!

Stay warm,

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One Response to Grind

  1. fairygodmother says:

    can’t wait for all the things you’ll be making me next week! i lavv you! 😉

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