Korean Pajeon (Pancake)

Love this Korean dish. But my first 2 attempts, while tasty, were not crispy or well formed enough.

I think with this version, I'm on the right track. Possibly a bit more eggy than normal, but I like the egginess. The key is (A) patience and (B) more corn starch.

Re: patience. Don't be tempted to turn the heat up. Keep at medium heat (assuming the pan is heavy bottomed and retains heat).

Re: corn starch. Corn starch gets a better crisping effect.

This version is totally basic - only spring onions and some chopped regular yellow onions I had on hand.

For the sauce, good quality rice vinegar, chili flakes (or oil), soya sauce, mirrin, toasted sesame seeds and chopped spring onions. Mix to taste.

1. quarter cup cake flour and quarter cup corn starch with salt to taste mixed up.
2. Make a batter with 1/2 cup ice cold water (or just refrigerate the batter after making). 
3. Saute onions for a few minutes at medium heat in non-stick pan.
4. spread vegetables evenly over the pan. Then carefully pour the batter evenly over the vegetables.
5. Continue frying for at least a minute until batter is firming up. Press down with spatula to ensure contact with pan.
6. Pour one beaten egg evenly over the top. Roll pan to spread egg mixture out.
7. Cover for one minute for egg to steam a bit.
8. Uncover and continue, pressing down to ensure contact.
9. When some smoke comes out from the bottom of pancake, lift to check doneness. Continue to fry until brown and crisp.
10. Invert the pancake and fry the other side till slightly browned.
11. Invert again and finish it off with a short fry at high heat.