If you like the more common Korean pajeon (green onion pancake), you should try this recipe, which uses Korean chives, fermented soybean paste (doenjang) and perilla leaves. It's richer and stronger tasting...
8-10 oz Korean chives (buchu 부추)
2 jalapeno peppers
½ large red bell pepper
25 perilla leaves (kkaennip 깻잎) - optional
1 1/2 cups all purpose flour
1 cup of water
1 tbsp fermented soybean paste (doenjang 된장)
1 tsp minced garlic
1 tsp sesame seed powder (kaesogum 깨소금)
1 tsp black pepper
1 tsp sesame oil
appx 1/2 cup vegetable oil for frying
Wash chives carefully and drain water – cut into about 1"-2" size in length. Halve the jalapeno peppers in the middle and remove seeds, then slice thinly. Wash perilla leaves and shake off water. Cut the leaves into 1/4" width long strips. Chop the bell pepper into thin slivers, about the size of the perilla leaves (if you are using them). Hand toss around, mixing chives, jalapeno, red peppers and perilla leaves.
Whisk one egg in a bowl, then add flour, l cup water, 1 tbsp of fermented soybean paste, garlic, sesame seed powder, black pepper, and sesame oil. Add all of the chopped vegetables into this mixture, and mix carefully.
Heat a frying pan with some vegetable oil, and put 1 small scoop (about 2 tbsp) of pancake mixture and fry until the edges turn light brown (2-3 minutes). Flip over, press down with a spatula and fry until it gets lightly brown. Serve warm.