Korean Green Onion Pancakes (Pajeon)

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Korean Green Onion Pancakes (Pajeon)

By @Dr.vegan

Ingredients
For the Pancakes:
2 tbsp corn starch
10 stalks normal green onions
1 cup flour
1 cup water add more water if needed
3 tbsp vegetable oil
1-2 fresh red or green chilies Optional, thinly sliced
½ tsp : ½ garlic powder Optional
Salt and pepper to taste Optional
1 tsp soybean paste Optional, doenjang
Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon agave syrup or sugar
½ teaspoon chili flakes
½ teaspoon sesame seeds

Instructions
Clean, wash, and drain about 10 stalks of normal green onions.
Cut them into 5-inch long pieces.
If using, thinly slice 1-2 fresh red or green chilies.
In a bowl, mix 1 cup flour, 1 cup water, and 2 tablespoons corn starch. Add more water if needed to achieve a smooth batter consistency.
If using, add ½ teaspoon garlic powder, salt and pepper to taste, and 1 teaspoon soybean paste.
Stir well until the batter is smooth.
Place a non-stick pan on the stove and heat it up.
Add about 3 tablespoons of vegetable oil to the heated pan.
Arrange the green onion pieces on the pan parallel to each other, forming a rectangle shape.
If using, evenly distribute the sliced chilies over the green onions.
Pour the batter evenly over the green onions (and chilies, if using).
While the pancake is cooking, gently pat and press it with a spatula to maintain its shape.
After a few minutes, when the bottom of the pancake turns crispy and golden brown, carefully flip it over.
Cook for a few more minutes until the other side turns crispy and golden brown.
Flip or turn the pancake as needed to ensure both sides are evenly cooked.
In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon agave syrup or sugar, ½ teaspoon chili flakes, and ½ teaspoon sesame seeds.
Transfer the cooked pancake to a serving plate.
Serve hot with the prepared dipping sauce.