VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)

Total time: 30 minutes Yield: 3 to 4 servings

Ingredients:

For the pancakes: 1⁄2 cup all-purpose flour 1⁄2 cup potato starch (or 1⁄4 cup each white rice flour and cornstarch) 3⁄4 tsp fine sea salt, plus more as needed 1⁄2 tsp baking powder 3⁄4 cup ice water 1 large egg 1⁄4 cup finely chopped kimchi 4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you’ve got) 4 scallions, cut into 5cm-long sections and thinly sliced lengthwise 2 tbsp grapeseed or peanut oil, plus more as needed

For the dipping sauce:

3 tbsp soy sauce

2 tsp rice wine vinegar, plus more to taste 1 tsp finely grated fresh ginger or garlic

(optional)

1⁄2 tsp sesame oil, plus more to taste Pinch of sugar

Preparation:

1. Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.

2. In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)

3. In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1⁄4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.

4. Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.