Leftovers Pajeon

Here’s how to make pajeon

Grab the vegetable of your choice and chop. It’s a choose-your-own-adventure recipe from here.

For scallions, slice one stalk in half lengthwise and chop into inch-long pieces. For zucchini, shred one whole zucchini on a box grater and squeeze out as much of the liquid as possible. For broccoli or kale, chop up half a head into bitsy quick-cooking pieces. For kimchi, chop a cup or two into bite-size pieces and save about 1 Tbsp. of kimchi juice for the batter.

You should have around 1⅓ cups of your chopped vegetable mixture. For the batter, combine ½ cup of flour, ½ cup cold water, 1 tsp. of salt, and 1 tsp. of sugar. Whisk together until no lumps remain. Add in the vegetable mixture and fold together.

Heat a nonstick skillet over medium-high heat and add 1 Tbsp. of vegetable oil. Once the pan is hot, pour in the batter and spread it into a flat layer to make one large pancake—it’ll get the best texture when it’s thin. Cook on one side until golden brown, then flip the pancake. Let fully cook and then transport the pancake to a plate.

To serve, use kitchen shears or a knife to cut up the pancake into triangles, like how you’d slice a pizza. Make a quick dip of soy sauce with a splash of rice wine vinegar. Serve the pajeon hot with the dipping sauce and enjoy a clear conscience absolved from food waste.