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  • For the Dipping Sauce:
  • 2 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • For the Pancakes:
  • 100 grams (3.5 ounces; 2/3 cup) all-purpose flour
  • 50 grams (1.75 ounces; 1/3 cup) whole wheat, rice, roasted rice, or chickpea flour (see note)
  • 1/2 teaspoon (2g) Diamond Crystal kosher salt plus more for seasoning; if using table salt, use half as much by volume
  • 1/4 teaspoon baking powder
  • 1 large egg, straight from the fridge
  • 1 tablespoon (17g) doubanjiang or other fermented bean paste (see note)
  • 1 clove garlic, minced
  • 2/3 cup (160 ml) ice-cold water, plus more as needed (see note)
  • 6 ounces salted green cabbage (about 1 1/4 cups; 168g from 1/4 head of cabbage) or kimchi, roughly chopped (see note)
  • 1 small carrot (about 2 ounces; 60g), peeled and grated on large holes of box grater
  • 2 scallions (about 1 ounce; 30g), thinly sliced
  • 1/2 cup (120ml) vegetable oil for frying, plus extra as needed
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