Wine is rarely seen on tables in Korean restaurants. Yet there is a category of dishes in Korean cuisine called "anju" that is meant to be consumed with alcohol. Traditionally, soju, a distilled ...

A quick and straightforward tutorial on cooking a crispy, savory Korean scallion pancake, commonly known as Pajeon, featuring ...

My mother told me that when she was a little girl my grandfather would rush over to his local pub after work for some crispy pajeon. Sometimes he would bring home leftovers and my mom and her brother ...

Photo caption: At Korean restaurants, the seafood pancake is often consumed alongside alcohol, such as soju or beer, but it also pairs well with crisp Pacific Northwest Chardonnay. Photo by Thor Swift ...

These crispy Korean scallion pancakes can be made with pretty much whatever vegetables you have on hand. By Melissa Clark Sohui Kim’s vegetable pajeon (Korean scallion pancakes with vegetables), ...

Pajeon, those crisp-edged, scallion-filled Korean pancakes, are delectable in any weather. But it's on rainy, blustery days when the skies seem bleak and the air feels damp, that chef Sohui Kim craves ...

You may have ordered haemul pajeon (seafood scallion pancakes) as an appetizer at a Korean restaurant before. The classic anju, or Korean drinking food, is often enjoyed with makgeolli (rice beer) and ...

Crisp at the edges, soft at the center and filled with scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn ...