Pajeon (Scallion Pancakes)

Ingredients

• 1 cup All-purpose flour
• 0.25 cup Cornstarch
• 1 cup Ice-cold water
• 1 bunch Scallions (green onions), cut into 4-inch lengths
• 1 Large egg(optional)
• 0.5 teaspoon Salt
• 3 tablespoons Vegetable oil
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar

Instructions

1. 1

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

2. 2

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

3. 3

   Lay the scallions in a flat, even layer in the skillet, all facing the same direction.

4. 4

   Pour the batter evenly over the scallions, ensuring they are mostly covered. If using an egg, lightly beat it and pour it over the top of the batter.

5. 5

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

6. 6

   Carefully flip the pancake. Add the remaining 1 tablespoon of oil around the edges and press down with a spatula. Cook for another 3-4 minutes.

7. 7

   Mix the soy sauce and rice vinegar in a small bowl for dipping.

8. 8

   Slide the pancake onto a cutting board, slice into squares or wedges, and serve hot.