Korean Scallion Pancake (Pajeon) with Dipping Sauce

Ingredients

• 1 bunch scallions (green onions)
• 1/2 cup all-purpose flour
• 1 tbsp cornstarch
• 1/2 cup water
• 1/4 tsp salt(optional)
• 2 tbsp neutral oil (for frying)
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 clove garlic (minced)(optional)
• 1/2 tsp toasted sesame oil(optional)
• 1/8 tsp gochugaru or black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Trim and cut scallions into 2–3 inch pieces. In a bowl, whisk flour, cornstarch, and salt (if using) with water until smooth.

2. 2

   Cook (15 minutes): Heat 1 tbsp oil in a nonstick skillet over medium-high heat. Stir scallions into the batter, then pour into the skillet and spread into an even layer. Cook 6–7 minutes until the bottom is golden and crisp.

3. 3

   Cook (15 minutes): Flip the pancake carefully (add the remaining 1 tbsp oil around the edges if needed). Cook another 6–7 minutes until the second side is crisp and cooked through.

4. 4

   Make dipping sauce (during the cook): Whisk soy sauce, rice vinegar, sugar, and (if using) garlic, sesame oil, and gochugaru/pepper until the sugar dissolves.

5. 5

   Serve: Slice the pancake and serve hot with the dipping sauce.