When I first started learning how to cook, my enthusiasm led me to trying my hand at a number of traditional recipes from Asia. Whether it was oyakodon from Japan or pancit from the Philippines, I grew more and more obsessed with learning the food culture of different regions. One of my favorite first experiences with a dish happened during a holiday called Seollal, the Korean New Year. I had been invited to a party to celebrate it where each guest was bringing their own food to share. My Korean teacher was bringing kimbap, a roll very similar to sushi, while another friend brought a very large tray of tteokbokki, spicy and soft ricecake that has the same 'guilty pleasure' appeal of a plate of macaroni and cheese here in America. But I was able to bring pasanjeok (also referred to as simply 'sanjeok' or 'sanjeok ggochi'). I'll always remember the time my friend Miyoung taught me how to make pasanjeok. She invited me to the small apartment she was living in, and all of the ingredients were already chopped up and ready for preparing. Together, we assembled the pasanjeok to look like colorful banners of celebration, and as she cooked each one on a frying pan, I stood nearby and watched each of the finished pasanjeok as she carefully arranged them on a nearby platter. Pasanjeok (pronounced Pa-sahn-johk) is a type of jeon - a pretty big category of Korean foods that can be roughly described as a savory pancake. Perhaps the most famous jeon is called pajeon, made with green onion. Other popular ones include kimchijeon (with kimchi) and haemuljeon (with seafood). Pasanjeok, however, is a type of jeon specifically associated with very special occasions, like Seollal and Chuseok, Korea's Thanksgiving. A lot of Koreans have fond memories of pasanjeok, as it is commonly made in big batches in the days leading up to family holidays, and many members of the family usually chip in to help prepare them. It's a lot of fun! So here is my recipe for pasanjeok. If you have trouble finding certain ingredients and don't live nearby an Asian market, I would suggest either omitting that ingredient entirely or seeing if that ingredient can be ordered online. Or you can easily substitute the fish smoked ham with Spam or swap out any of the other ingredients with mushroom, carrot, cucumber, or asparagus. (Just make sure you use green onion! It's 'pa' - meaning 'green onion' - sanjeok after all!) ----------------------------------------------------------- Pasanjeok (Skewered Green Onion Savory Pancake) 15 - 20 bamboo skewers, about six-inches in length (If you can't find any of that size, just buy longer skewers and cut them prior to building your jeon.) 1 bunch of green onions, cut into five inch lengths 1 package of imitation crab stick, cut into five inch sticks 1 package of fish-smoked ham, cut into five inch sticks 1 package of Korean pickled radish (danmuji), cut into five inch sticks (Buy the stick-shaped danmuji. The oval-shaped danmuji won't work for this recipe!) 4 large eggs 1 cup of flour 1 - 2 tablespoons of soybean oil 1. Make sure to cut each ingredient into equally sized strips. I usually use the danmuji radish's shape as a reference for width. 2. Carefully arrange each ingredient onto the skewer, keeping them at a generally uniform position and maintaining an alternating pattern throughout. The jeon in this picture, for example, is using a ham > danmuji > crab > green onion pattern. I usually stop around seven ingredients in. This should make about 15 - 20 skewers. 3. Once you are done arranging all of your skewers, crack the eggs into a shallow bowl and mix them well with a fork. Spread the flour on another plate, and lay out a clean plate with a sheet of paper towel on it to catch some of the excess oil once your pasanjeok is done cooking. 4. Heat the oil on a frying pan. Once the oil is at the appropriate heat for frying, take each skewer and cover all of the ingredients in flour before dipping it in the egg wash. Fry each skewer until each side is golden brown. 5. Continue to cook until all skewers are finished. You may need to add one more egg or a little more flour depending on how many skewers you've been able to make. 6. Serve warm and with an optional dipping sauce of 1 tablespoon soy sauce, 1 tablespoon white vinegar, and a 1/2 tablespoon of chopped green onions. Enjoy! ** If you have any leftover sticks that you don't want to waste, I would suggest heading over to the Kimbap recipe @MasriDaniela posted a few months ago: http://www.vingle.net/posts/349235-Kimbap-time-ladies -- All the ingredients used in this recipe would be super delicious (and are pretty commonly found) in a traditional kimbap roll!