Make a hot-off-the-skillet pajeon — a large-ish scallion pancake — snipped with scissors into wedges, and packed with scallions, vegetables (and maybe seafood)

Use a pre-made pancake mix (a staple in many Korean homes). Literally, you just add water. Look for the CJ brand. Mix in scallions, Chinese chives, carrots, red onions, and yellow peppers, (squid and shrimp if you aren’t feeding vegetarians). “The key is to use way more scallions than you think would be reasonable and to think of a pajeon as the batter as just holding the filling together. Like, less batter-y- and pancake-y.”