• Mix the soybean paste with about 1 Tbsp of the water to lighten.
  1 tsp soybean paste, ½ cup water
• Place everything into a bowl and mix it all up with a handheld whisk or wooden spoon until you get a smooth batter. Set aside.
  ¼ cup plain flour, ¼ cup rice flour, 1 pinch salt, 1 pinch sugar
• Clean the spring onions and cut them in half, we will be using the whole thing, white and green parts.
  a bunch of spring onions
• I like to slice them in half lengthwise too, but that's completely up to you. It does depend on the thickness, I don't bother with the thin ones.
• Heat the oil in a medium frying pan on medium high heat.
  1 Tbsp vegetable oil
• Add the spring onions to the hot oil in roughly, a rectangular shape, and leave them to cook for a minute.
• Pour the batter all over the spring onions, covering them completely. You can leave the batter in the shape of a rectangle, following the spring onion or cover the whole pan, as I do, bearing in mind, that the edges of the circle doesn't have any onions.
• After 2-3 minutes, the top of the pajeon will no longer be runny, the batter would have started to set. If the edges are browning too much, lower the heat to medium. Cook for another 2 minutes, then very carefully, using your widest spatula, flip the pajeon over to cook the other side. Use a second spatula to hold the top to help you flip, if you have trouble. The other alternative is to slide the pajeon onto a plate, place the frying pan onto the plate and flip the whole pancake back into the pan.
• Cook for a further 3 minutes or so, until you have a crispy pancake on the bottom side too. Lift to check.
• Slide onto a plate and slice in little squares and serve immediately with the dipping sauce.

Dipping Sauce

• Mix everything up and serve.
  2 Tbsp light soy sauce, 1 Tbsp rice wine vinegar, 1 pinch sugar, 1 small shallot, 1 red chilli