Pajeon scallion pancake

Rinse and dry the green onions, cut them into 12–15 cm lengths and halve the thick white parts lengthwise.

Mix the flour and salt, pour in 200 ml of ice-cold water, add the egg and whisk into a thin, lump-free batter.

Use ice-cold water and don't overmix, so the pancake turns out crisp rather than chewy.

Stir the soy sauce and rice vinegar together in a small bowl.

Heat 2 tbsp of oil over medium heat, lay half the green onions in an even layer and pour over half the batter so it coats them thinly.

Fry until the underside is golden and crisp, then flip and press the pancake down with a spatula.

Pour a spoonful of oil around the edge of the pan and fry the second side until crisp. Cook the second pancake the same way.

Oil poured around the edge runs under the pancake and crisps it up. Pour carefully, as it spatters.

Cut the pajeon into squares and serve hot with the dipping sauce. Enjoy!