Pajeon (Korean Scallion Pancakes)

daringgourmet.com

Patty S.

1 cup all-purpose flour

2 tablespoons cornstarch

¾ teaspoon salt

2 teaspoons fish sauce or soybean/miso paste (optional)

1 large egg

1 cup very cold sparkling water (sparkling creates a crispier texture but you can substitute use regular water)

1 clove garlic minced

1 bunch green onions/scallions , ends trimmed

2 tablespoons oil for frying , divided

subheading: For dipping sauce:

2 tablespoons tamari or light soy sauce

1 tablespoons rice vinegar

1 tablespoons water

2 teaspoons honey

½ teaspoon sesame oil

1 clove garlic , minced

½ teaspoon toasted sesame seeds

Red pepper flakes (optional for heat)

Directions at daringgourmet.com

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