Crisp Pajeon with Whole Scallions and Soy-Vinegar Dip

What you need

• 2 bunch scallions, about 20 stalks
• 130 g (1 cup) all-purpose flour
• 1/2 tsp salt
• 240 ml (1 cup) ice-cold water, or sparkling water
• 1 large egg
• 3 tbsp neutral oil
• 2 tbsp soy sauce, for the dip
• 1 tbsp rice vinegar, unseasoned, for the dip
• 1/2 tsp gochugaru, Korean chili flakes, for the dip
• 1/2 tsp toasted sesame seeds, for the dip
• 1/4 tsp sugar, for the dip

Method

Restated from the original video

1. 1

   For the dip, stir the soy sauce, rice vinegar, gochugaru, sesame seeds and sugar in a small bowl until the sugar dissolves.

2. 2

   Trim the root ends off the scallions and cut them into lengths that fit flat in the pan, about 12-15 cm. Split any thick white ends in half lengthwise.

3. 3

   Whisk the flour and salt in a bowl. Pour in the cold water gradually, whisking only until no dry pockets remain. The batter should flow easily, a little looser than pancake batter. Overmixing makes it chewy.

4. 4

   Beat the egg in a separate small bowl.

5. 5

   Set a 25 cm (10 in) nonstick pan on medium-high heat and add half the oil.

6. 6

   Lay half the scallions in the pan side by side in a single layer.

7. 7

   Spoon half the batter over the scallions, just enough to glue them together into one round.

8. 8

   Drizzle half the egg over the top. Cook until the underside is crisp and golden and the edges look set, 3-4 min.

9. 9

   Flip with a wide spatula. Cook, pressing down now and then, until the second side is crisp and golden too, 3-4 min. Flip once more and give it 30 seconds.

10. 10

    Slide the pancake onto a board and cut it into squares or wedges.

11. 11

    Make the second pancake the same way with the remaining oil, scallions, batter and egg.

12. 12

    Serve hot with the dip on the side.

Imported from justonecookbook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.