Korean Scallion Pancake

Method

1. 1
   • wheat flour 150 g
   • cornstarch 2 tbsp
   • egg 1
   • water 2¼ dl
   • spring onion 20 g
   • salt to taste

   Make the pancake batter — Whisk together the flour, cornstarch, egg, water, and a pinch of salt until smooth. Stir in the scallions and chili.

2. 2
   • vegetable oil 4 tbsp

   Cook the first side — Heat 2 tablespoons of the vegetable oil in a large non-stick pan over medium heat. Pour in the batter, spreading it thinly to the edges, and cook for 4 minutes until the underside is golden.

   ⏱4 min
3. 3

   Flip and crisp the pancake — Drizzle the remaining oil around the edges, flip carefully, and cook for another 5 minutes, pressing gently, until both sides are crisp and deeply golden.

   ⏱5 min
4. 4
   • soy sauce 3 tbsp
   • rice vinegar 1 tbsp
   • sesame oil 1 tsp
   • sesame seeds 1 tsp

   Make the dipping sauce — Whisk together the soy sauce, rice vinegar, sesame oil, and sesame seeds for the dipping sauce. Slice the pancake into wedges and serve hot with the sauce.