My 9-to-5 life has morphed into 8:30-to-6:30 as of late, prompting outright indulgence in even the shortest of breaks. Generally, the Tuesday after is quite quiet, as the vast majority struggle to regain bearing.
1) Shrimp Pajeon
Seldom are fresh scallions found in our produce drawer. This scenario is usually owed to a need to for readily available inventory, yet insufficient desire/inspiration/time for fulfillment. With this said, one can only imagine my utter delight at uncovering crunchy, fragrant stalks during periods of minimal meetings.
In hindsight, I ought to have seared the scallions for several minutes prior to ladelling the batter, and maintained a single layer for optimal texture. The scallions in my 새우파전 / sewoo pajeon had been arranged in two layers, then flipped two minutes earlier than intended out of fear of burned batter.
The accompanying dipping sauce was not too vast a departure from the beloved gyoza ponzu: dark soy, gochukaru, apple cider vinegar, honey, and toasted sesame seeds were the base of Maangchi's; I took to the addition of fish sauce for tang and sesame oil to compensate for untoasted sesame seeds.