 It is similar to a Chinese scallion pancake in appearance but is less dense in texture and not made from a dough.It is made by placing "jjokpa" scallions parallely on a hot pan with vegetable oil, pan-frying them, then ladling onto them the batter made by mixing wheat flour, water, soybean paste, and sugar.The pancake is turned over when the bottom holds together and is golden-brown.