This classic Korean pancake — haemul pajeon — combines the fresh brininess of seafood with the bite of green onions in a light, crispy batter. It’s a staple dish for rainy days in Korea and pairs ...

This recipe for Haemul Pajeon (Korean Crispy Seafood Pancakes) features scallions and assorted seafood in a batter that is pan-fried until golden and crisp. Pajeon is a Korean savory green onion ...

Chive pancakes are a popular item on many Asian menus, from Bhutan to Beijing. They usually have some glutenous form of starch-like flour or pancake mix. But Nancy’s version, from “northern China,” ...

Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. Combine flour, cornstarch and salt in mixing bowl. Stir in ...

I’ve been getting Chinese chives at the farmers market from a vendor named Nancy. She told me how to make a pancake, as she calls it, with egg, sesame oil and her scallion-sized chives. Chive pancakes ...