Pajeon and Makgeolli A picture of my dinner yesterday. It was pretty classic. Pajeon (Korean scallion pancake; “pa” means scallion while “jeon” means Korean pancake.) and Makgeolli (Korean fermented rice wine)!⁣ ⁣ Pajeon is made with egg batter, wheat flour and scallions. Furthermore, you can add anything you want, but Koreans usually add either beef, kimchi, pork, squid or other seafood. Even though Pajeon is commonly translated as “Korean scallion pancake,” I feel like its texture is more similar to that of pizza.⁣ ⁣ When it comes to Makgeolli, it was my second time trying it. And I really enjoyed it. (The one I tried was mixed with corn powder, so it tasted different.) In my own words, Makgeolli tastes a bit like fermented Sprite mixed with milk and alcohol, but not in a weird way as it sounds. (Actually, a lot of Koreans do mix Makgeolli with Cider (a Korean version of Sprite). And we call it “Maksa,” combining their names.)⁣ ⁣ Arguably, Pajeon and Makgeolli is as popular as Fried Chicken and Beer in South Korea. So, why not try the combination when you come to South Korea? ⁣ ⁣ (Disclaimer: I didn’t make it. My mom made it. I have no idea how to make it. 😂 )⁣