Instructions: * Note: You can use impeccably fresh bean sprouts raw, or blanch them for 1 minute in boiling water and plunge into an ice bath to barely cook them. Dry thoroughly before use.

Combine the dipping sauce ingredients and set aside.

Mix together the batter ingredients (except for the vegetable oil for frying). The batter should resemble a thin pancake batter; adjust the amount of water accordingly. Stir in the bean sprouts and green onions.

Heat vegetable oil in a griddle or skillet over medium-high heat. You want just enough oil to barely film the surface. Pour in half the batter or enough to make a large pancake about 1/4-inch thick. Fry on one side until golden brown but not scorched, then flip and cook the other side until golden. (You may need to lower the heat to prevent burning.) Remove the pancake and repeat with the remaining batter.

To serve, cut the pancakes into wedges, as if slicing a pizza. Serve warm or at room temperature with dipping sauce.

This recipe yields 4 servings.

Comments: These delicious treats are eaten as snacks or with meals. The basic pajon uses spring onions or green onions, but the Koreans also mix in all sorts of vegetables and even meats. This version adds bean sprouts, but I also enjoy them cooked with slivered oyster mushrooms, julienned carrots, and bell pepper strips. The rice flour adds a wonderful texture, but if you cant find it, use all-purpose flour. Serve these warm or at room temperature, with or without the dipping sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.