Ingredients:
120 g AP flour
100 g potato starch
3/4 tsp baking powder
1 c water
1 1/2 c vegetables

Mix flours with baking powder and water.  Add any assortment of vegetables, meat or seafood.  Traditionally, it should include a significant amount of scallions.  Sautee in a pan with a generous amount of oil, using a ladle to spread the batter no thicker than 1/2″.  The pajeon should be browned and crispy on both sides.

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