Sauerkraut Jeon (egg-free Korean Pancakes)

cooking.nytimes.com

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subheading: FOR THE DIPPING SAUCE:

3 tablespoons light soy sauce or shoyu

2 tablespoons rice vinegar or black vinegar

2 tablespoons warm water

1 scallion, trimmed and thinly sliced

1 tablespoon granulated sugar

1 teaspoon toasted sesame oil

subheading: FOR THE PANCAKES:

1 cup sauerkraut (about 6 ounces), plus ¼ cup sauerkraut juice

¼ medium red onion (about 2 ounces), thinly sliced

2 scallions, split lengthwise and cut into 1 ½-inch pieces

¾ cup all-purpose flour

¼ cup cornstarch or potato starch

2 teaspoons granulated sugar

Small handful of thinly sliced pickled cherry peppers or peperoncini

¾ cup cold water

Peanut, rice bran or soybean oil, as needed, for pan-frying

Directions at cooking.nytimes.com

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