Korean Savory Scallion Pancakes with Soy Sesame Dipping Sauce

Ingredients

• 1 cup all-purpose flour
• 1/4 cup rice flour
• 1 cup cold sparkling water
• 1 large egg
• 1/2 tsp salt
• 1 bunch scallions (about 8-10), cut into 3-inch lengths
• 1 small carrot, julienned
• 1/2 cup kimchi, roughly chopped (optional)
• Vegetable oil for frying
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp gochugaru or red pepper flakes
• 1 clove garlic, minced
• 1 tsp toasted sesame seeds
• 1 tsp honey

Instructions

1. Whisk flour, rice flour, salt, cold sparkling water, and egg together until just combined — a few lumps are fine. Rest batter 5 minutes.
2. Stir scallions, carrot, and kimchi (if using) into the batter.
3. Heat 2 tbsp oil in a 10-inch non-stick skillet over medium-high heat until shimmering.
4. Pour in half the batter and spread into an even circle. Press down lightly with a spatula.
5. Cook undisturbed for 3-4 minutes until the edges look set and the bottom is deep golden. Flip and cook another 3 minutes.
6. Repeat with remaining batter. Cut pancakes into wedges.
7. Whisk soy sauce, rice vinegar, sesame oil, gochugaru, garlic, honey, and sesame seeds for the dipping sauce. Serve alongside.