Pajeon

Ingredients

• 1 bunch Green onions (scallions)
• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 cup Ice cold water
• 1 teaspoon Soy sauce
• 1 Egg(optional)
• 3 tablespoons Vegetable oil

Instructions

1. 1

   Wash the green onions and trim the roots. Cut them into 4-inch lengths or leave them whole to fit your pan.

2. 2

   In a medium bowl, whisk together flour, cornstarch, soy sauce, and ice cold water until just combined. Do not overmix; a few lumps are fine.

3. 3

   Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of oil.

4. 4

   Lay the green onions in the pan in a single flat layer, parallel to each other.

5. 5

   Pour the batter evenly over the green onions, using a spatula to spread it to the edges.

6. 6

   If using an egg, lightly beat it and pour it over the top of the pancake while the batter is still wet.

7. 7

   Cook for 4-5 minutes until the bottom is golden brown and crispy.

8. 8

   Flip the pancake carefully. Add the remaining tablespoon of oil around the edges and press down with a spatula.

9. 9

   Cook for another 3-4 minutes until both sides are crispy. Serve hot with a soy-vinegar dipping sauce.