First time make pajeon - a basic one - follow a recipe from the Korean cook book that I get from Popular Bookstore. We highly doubt that the author is not Korean, because the recipe does not turn out well. The batter a bit thick despite follow the ratio given. Chili pepper to be slice into strips but no picture to refer so I mistakenly slice it in finger length lol (should be slice diagonally). Instead of Pa (Spring onion), the recipe ask for Buchu (Chives), and some onion - thinly slice. Turns out this is Buchu-jeon (Korean chives pancake) recipe; not pajeon (Korean spring onion pancake) as written. Anyway the taste is ok, pretty similar to the one we had in Korean restaurant, despite the pancake a bit thick.
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