For the batter: Stir together the all-purpose flour, rice flour, cornstarch, baking powder, salt and baking soda in a large bowl. Gently beat the eggs with the water in a medium bowl. Mix with the dry ingredients (small lumps may remain). Allow the batter to rest, covered, in the refrigerator for at least 4 hours and up to 3 days, covered. When you are ready to use it, stir it with a whisk, making sure to get everything on the bottom. (The rice flour will settle.)
For the dipping sauce: In a small bowl, combine the soy sauce, sesame oil, vinegar and sesame seeds. This can be done up to a week in advance. Right before serving, add the green onions.
For the pork: Combine the chile paste, sake, sesame oil, brown sugar and garlic in a wide bowl. Add the pork and turn to coat thoroughly. Cover and allow to marinate in the refrigerator for at least 6 and up to 1 day. Heat the canola oil in a nonstick skillet over medium-high heat. Cook the pork until cooked through, 4 to 6 minutes. Allow to cool.
For the pajeon: Preheat an 8- to 10-inch nonstick skillet or an electric griddle over medium-low heat. Mix 1/2 cup of the batter, 5 to 8 pieces of green onions and your choice of fillings (around a tablespoon or two of each) in a medium bowl. Mix everything well so that the ingredients are well-coated and combined. Add 2 tablespoons of the canola oil to the pan. Add the batter to the pan, spreading it out into an even layer.
Allow the pajeon to cook until the edges start to bubble, 2 to 3 minutes, then flip it over (add more oil as needed to crisp up the pancake and prevent sticking). Cook until light golden brown, another 2 to 3 minutes, then flip again to make sure both sides are cooked evenly. Remove from the pan and cut into wedges to serve with the dipping sauce. Cook the remaining pajeons in the same manner.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ajumama, Columbus, OH