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    Here's The Fast And Easy $4 Dinner I've Been Making All Through Quarantine

    Ten minutes, four ingredients — and a (very easy) recipe that my family has used for years.

    Hi! My name's Victoria, and Korean pancakes (or jeon) have always been a staple in my life. Nearly every day after elementary school, I'd go to my grandparents' house in New Jersey, and my aunt would have Korean pancakes fresh off the pan, ready to go for me and my sister.

    The writer as a child with her younger sister sitting on their grandmother's lap with a note, "Not pictured: My Aunt Gail who actually made the pancakes"

    Then, I went away to college in Los Angeles and didn't expect to eat it much. I was so wrong. Enter: K-town dive bars. My friends and I would never not order kimchi pancakes. It wasn't even a question at the table. And thus, my love for Korean pancakes lived on.

    Corn cheese, kimchi jeon, and soju on a table at a Koreatown bar

    Now, as a forcibly functioning adult, I make my own pajeon and kimchi jeon at home using my aunt's recipe (originally from my grandmother) whenever the mood** strikes. They're super affordable and simple to make. Here's how!

    (*the mood includes the need for food and/or emotional comfort @2020. 🙃)

    Start with the base: flour, water, and salt. Then add an ingredient for whatever type of jeon you're making. This time, I'm using ~scallions~ as an ode to my childhood.

    The writer holds a cup of flour over a scallions, salt, a bowl, a bag of flour, and a whisk on the counter

    First, mix equal parts flour and water in a bowl. It should be runnier than your typical Mrs. Butterworth’s-style pancakes, so you may need to add some more water. Then, sprinkle in some salt.

    Next, chop up the scallions! You’ll have to cut the ends off first, ofc, but don’t mince them into tiny pieces. Keep ‘em a few inches long.

    Then the cooking part: Turn your stove to medium-high heat, and grease your pan with vegetable oil. Toss the scallions into the pan. Let them fry a bit, then pour the mix over them in a thin layer.

    Fry each side on medium heat until they're golden brown. I personally like mine pretty crispy (I'm the person who goes for the edges first), so I just wait until it's to my liking.

    When it's done, put it on a plate or cutting board. I'll also put a paper towel down to help absorb some of the oil.

    The finished golden brown pancake on a paper towel over a cutting board

    P.S. My fam makes our dipping sauce by mixing soy sauce, vinegar, sesame oil, and black pepper. To be fancy, you can toss in some sliced scallions and sesame seeds!

    A bowl of the finished dipping sauce next to bottles of sesame oil, soy sauce, black pepper, and white vinegar

    Look at that: barely five steps later — and it's ready to eat!!! Probably one of the simplest, quickest, and most affordable meals you could make for yourself. And it's delicious.

    A top down view of the Korean pancake, a plate of kimchi, and the dipping sauce on a table

    The outside is crispy, the inside is chewy, and it's got a fresh, savory flavor thanks to the scallions (or kimchi or seafood!) and dipping sauce! You really can't go wrong. 😋

    The plated pancake next to a smaller plate of kimchi and the dipping sauce on a table, ready to be eaten