Korean Crispy Pajeon Scallion Pancakes with Gochujang Sesame Dipping Sauce

Ingredients

• 2 bunches scallions (about 16 stalks), trimmed to fit the pan
• 1 cup all-purpose flour
• 1/4 cup rice flour (for extra crispiness)
• 1 cup ice-cold water
• 1 large egg
• 1 tsp salt
• 1/2 tsp sugar
• 4 tbsp vegetable oil, divided
• 1/2 cup kimchi, drained and roughly chopped (optional)
• 6 large shrimp, peeled and sliced in half lengthwise (optional)
• 3 tbsp soy sauce
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1/2 tsp sugar
• 1 tsp water

Instructions

1. Make dipping sauce: whisk together soy sauce, gochujang, rice wine vinegar, sesame oil, sugar, and water until smooth. Stir in sesame seeds. Set aside.
2. Make batter: whisk flour, rice flour, egg, ice-cold water, salt, and sugar together until just combined. Small lumps are fine — don't overmix. Keep it cold.
3. Fold in kimchi and shrimp if using. The batter should be thinner than pancake batter.
4. Heat 2 tbsp oil in a 10-inch non-stick or cast-iron skillet over medium-high heat until shimmering.
5. Arrange scallions in a single layer across the pan in the same direction. Pour half the batter over them, spreading to cover evenly. Press down gently with a spatula.
6. Cook undisturbed 3-4 minutes until the bottom is deeply golden and crisp. Drizzle 1 tbsp oil around the edges of the pancake. Flip carefully and cook another 3 minutes, pressing down firmly to maximize contact.
7. Flip once more for a final 1-minute crisping. Slide onto a cutting board, cut into pieces, and serve immediately with dipping sauce.