Korean Scallion Pancakes (Pajeon) Recipe (with Video)

For the batter
1. In a large bowl, mix flour, potato starch, and salt.
2. In a separate bowl, mix the very cold water with soy sauce.
3. Gradually whisk in the cold water mixture until a smooth batter forms.
4. If you still have lumps, you can also add the batter to a blender and mix for a few seconds.
5. Add the scallions and optionally chili peppers.
For the dipping sauce
1. Whisk together all sauce ingredients in a small bowl.
2. Set aside.
For cooking the pancake
1. Heat a non-stick pan or cast iron skillet over medium-high heat.
2. Add vegetable oil and swirl to coat the pan.
3. Add the batter with the scallions and tilt the pan to spread the batter evenly.
4. Cook until the bottom is golden brown and crispy.
5. Carefully flip the pancake and cook for another 2-3 minutes, or until cooked through.
6. If necessary, add a bit more oil to the pan.
7. Flip again.
8. Cook for another 30 seconds and allow the pancake to crisp up even more.
For serving
1. Cut the pajeon into smaller pieces.
2. Serve immediately with the dipping sauce.