Pajeon Scallion Pancake

Instructions

1. Step 1

   Trim the scallions and cut them into roughly 10 cm lengths.

   Ingredients used: 150.0 gr Scallion

   Cookware: Chef Knife, cutting board

2. Step 2

   Stir together the soy sauce, rice vinegar, sesame oil, sugar, gochugaru, and sesame seeds to make the dipping sauce.

   Ingredients used: 1.0 gr gochugaru, 15.0 ml Rice Vinegar, 5.0 ml Sesame Oil, 3.0 gr Sesame Seed, 30.0 ml Soy Sauce, 4.0 gr Sugar

   Cookware: small bowl

3. Step 3

   Whisk the flour, cornstarch, and salt together. Add the cold water and egg, then whisk just until no dry flour remains.

   Ingredients used: 120.0 gr All-Purpose Flour, 30.0 gr Cornstarch, 1.0 piece Egg, 3.0 gr Salt, 180.0 ml Water

   Cookware: mixing bowl, whisk

4. Step 4

   Fold the prepared scallions through the batter until evenly distributed.

   Cookware: mixing bowl

5. Step 5

   Heat half of the cooking oil in the skillet over medium heat. Spread half of the batter into a thin, even pancake and cook until the underside is golden, then flip and cook until the center is set and the second side is crisp.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: skillet, spatula

6. Step 6

   Add the remaining cooking oil and let the skillet return to medium heat. Cook the remaining batter in the same way.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: skillet, spatula

7. Step 7

   Cut the pancakes into wedges and serve immediately with the dipping sauce.

   Cookware: Chef Knife, cutting board