Pajeon, the way grandma makes it

On today’s episode, we’re gonna visit a brand new Korean wonderland, called Jagalchi market in Daly city. We're also gonna try out a couple seasonal specialties, and of course, we’re gonna learn how to make pajeon at home, the traditional way. recipe: batter for whole leaves and large items(perilla, young pumpkin leaves, whole herbs): 100 grams flour 240 grams water 3 grams salt 1. combine flour, water, salt until it reaches a smooth, heavy cream-like consistency 2. wash leaves/veggies and pat dry with a paper towel 3. add 1 tsp of oil to a nonstick or well seasoned pan over medium/low heat 4. dip leaves into batter and place in preheated pan 5. fry until edges start to brown (3-5 minutes each side) 6. flip, and brown the other side 7. when both sides are lightly speckled brown and all batter has fully set, remove from heat and allow to drain/cool on a paper towel Batter for small bits and green onions: 150 grams flour 200 grams water 3 grams salt 1. combine flour, water, salt until it reaches a chowder-like consistency 2. wash/pat dry green onions and cut to a size that can fit in the pan(be sure to lightly crush white part of the green onion to flatten it a bit) 3. add 2 tsp of oil to a nonstick or well seasoned pan over medium/low heat 4. mix green onions into batter until well covered and place in preheated pan making the pieces parallel with one another 5. fry until edges start to brown (about 5 minutes each side) 6. carefully flip, and brown the other side 7. when both sides are brown and all batter has fully set, remove from heat and allow to drain/cool on a paper towel sauce(choganjang): 2 tsp soy sauce 2 tsp vinegar 1 tsp thinly sliced green onion 1/4 tsp gochugaru 1 tsp crushed sesame seeds(optional) 1. mix to combine resources: Jagalchi, Daly City: 63 Serramonte Center, Daly City, CA Jagalchi market, Busan: https://www.tripadvisor.com/Attractio... Jewels of the palace: https://www.korea.net/FILE/pdfdata/20... timestamps: 00:00 - intro 00:22 - Jagalchi market 01:56 - what is jeon? 03:02 - batter for leafy stuff 03:34 - history tidbits 04:34 - batter for green onions and crumbly stuff 05:48 - some sciency stuff 06:14 - finishing up 07:18 - sauce 07:53 - dinnertime 08:52 - mom lore