Guilty Pajeon

This is Buchimgaru - Korean pancake mix flour. It is different than regular flour in many mysterious ways but use this flour for successful pancakes.

Another tip: always make your batter first so it can rest for a while.

Crack an egg in the middle of your flour. I realised something must be wrong with me because I obsessed over cracking an egg into flour prettily. Anyway, sprinkle in your salt and black pepper to season the flour.

Add in your cold water. YOU HAVE TO USE COLD WATER. It is the Holy Water for crispy pancakes. Then, take out your weapon and get ready to whisk the batter away.

Mix until the consistency is not too thick yet not too thin. Don't you just hate it if someone explains it like this?

The batter must be pour-able but not as runny as water. I hope I am getting better at explaining food mysteries.

Now cut your onion to half from tip to root. Please do not look at my disgusting nail polish.

Then cut your onion into thin strips - still tip to root. Cut it as thin as possible.

Slice your red pepper into thin strips.

The green pepper must receive equal treatment.

With my clumsiness - I have forgotten to take picture of cutting green onion and carrot into thin julienne strips. Pretend that I did...

...and drop all your veggies into your batter.

Mix them with your hand or your spoon (I did it with my hand but I did not want to scare you with a picture of it). Then fry it on a pan. Do not forget to heat some Happy Salad Oil first before you pour the pancake.

Arrange your peppers prettily because that's what I do when I post my recipes online. Fry each side around 3-5 minutes until they are perfectly brown.

Transfer to a clean chopping board - preferably one with the worst colour ever: SHOCKING PINK.

Cut your pajeon into any shape you want - squares, hearts, stars, Eiffel Tower.

I sliced mine like pizza slices. :P

Serve hot and crispy. Steal one slice before anyone arrives at the dinner table. Make some dipping sauce to go with it.

Dipping sauce: 1 tablespoon of Korean soy sauce, 2 little hot peppers, and a juice of a lime (jeruk nipis). Sprinkle some sesame seeds because that's what I do when I post recipes online.

Enjoy! :)