Scallions, or spring onions, are relatives of the onion, leek, shallot, and chives. Sharp and pungent when raw, and soft and sweet cooked, the allium is often used as a garnish and to add crunch and color to stir-fries, stews, and soups. With these recipes, though, I make scallions the star of the show. Scallion…
On Rainy Spring Days, Make Korean Pancakes
When I was little, I always looked forward to the rain. Rainy days meant one thing to me: pajeon, a crispy Korean scallion pancake, often loaded with meat or seafood. My mom would get out her old, dented, red electric griddle pan, plug it in, and drizzle it generously with oil. She would crank up…
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