Korean Scallion Pancakes (Pajeon)

Ingredients

All-purpose flour

1 cup

Cold water

3/4 cup

Eggs

2 large

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Vegetable oil

3 tablespoons (for frying)

Scallions

1 cup, thinly sliced

Soy sauce

1/4 cup (for dipping)

Rice vinegar

1 tablespoon (for dipping)

Sesame oil

1 teaspoon (for dipping)

Sesame seeds

1 teaspoon (for garnish, optional)

Instructions

1. In a large bowl, whisk together the flour, cold water, eggs, salt, and black pepper until smooth and lump-free.
2. Fold in the sliced scallions, ensuring they are evenly distributed throughout the batter.
3. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Once hot, pour a ladleful of the batter into the skillet, spreading it evenly to form a pancake.
4. Cook for 3-4 minutes, or until the bottom is golden brown and crispy. Adjust the heat if necessary to avoid burning.
5. Carefully flip the pancake and cook for another 3-4 minutes on the other side until golden brown.
6. Transfer the cooked pancake to a plate and keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
7. To make the dipping sauce, combine the soy sauce, rice vinegar, and sesame oil in a small bowl. Stir well and garnish with sesame seeds if desired.
8. Serve the pajeon hot with the dipping sauce on the side.