Scallion Pajeon

Ingredients

• 100 g All Purpose Flour
• 30 g Potato Starch
• 1 tsp Kosher Salt
• 140 ml Water
• 1 pcs Egg
• 8 pcs Scallion
• 3 tbsp Neutral Oil
• 2 tbsp Soy Sauce
• 1.5 tbsp Rice Vinegar
• 1 tsp Sugar
• 0.5 tsp Toasted Sesame Oil
• 1 tsp Toasted Sesame Seeds

Method

1. Whisk {soy_sauce}, {rice_vinegar}, {sugar}, and {toasted_sesame_oil} in a small bowl until the {sugar} dissolves, then finish with {toasted_sesame_seeds} for nutty crunch.
2. Whisk {all_purpose_flour}, {potato_starch}, and {kosher_salt} in a bowl, then whisk in cold {water} and {egg} just until smooth. Do not overmix so the pancake stays chewy, not tough.
3. Trim and slice {scallion} into long lengths so they tangle through the batter and create a lacy top layer.
4. Heat {neutral_oil} in a large nonstick or cast iron skillet over medium-high heat until shimmering. Fold {scallion} into the batter, pour it into the skillet, spread it thin, and press lightly. Fry until the bottom is deep golden and crisp at the edges, then flip and cook until the second side is golden and the center is set but still pleasantly chewy. Adjust with a pinch more {kosher_salt} if needed.
5. Slide the pajeon onto a board, rest briefly so the crust stays crisp, then cut and serve at once with the {soy_sauce} dip alongside.