Korean Pancake (Pajeon)

Ingredients

• 6 whole Scallions (green onions)
• 3/4 cup All-purpose flour
• 2 tbsp Rice flour or cornstarch
• 3/4 cup Water (ice cold)
• 1 large Egg
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar(optional)
• 1 tsp Sesame oil(optional)
• 2 tbsp Vegetable oil
• 1 tsp Toasted sesame seeds(optional)
• 1/2 tsp Red pepper flakes (gochugaru)(optional)

Instructions

1. 1

   Wash and trim the scallions, then cut them into 3-inch lengths. Halve any thick pieces lengthwise.

2. 2

   Whisk the flour, rice flour, ice-cold water, egg, and a pinch of salt in a bowl until just combined (a few lumps are fine).

3. 3

   Make the dipping sauce: stir together soy sauce, rice vinegar, sesame oil, sesame seeds, and red pepper flakes; set aside.

4. 4

   Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Arrange half the scallions in a single layer, pour half the batter evenly over them, and cook 3-4 minutes until the edges are crispy and golden.

5. 5

   Flip carefully, add half the remaining oil, and cook another 2-3 minutes. Repeat with the remaining scallions, batter, and oil.

6. 6

   Cut the pancakes into pieces and serve hot with the dipping sauce.