VEGETABLE PAJEON RECIPE:

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 teaspoon fine sea salt, plus more as needed

■ 1/2 teaspoon 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 2-inch-long sections and thinly sliced lengthwise

■ 2 tablespoons grapeseed or peanut oil, plus more as needed

For the dipping sauce:

■ 3 tablespoons soy sauce

■ 2 teaspoons rice wine vinegar, plus more to taste

■ 1 teaspoon finely grated fresh ginger or garlic (optional)

■ 1/2 teaspoon sesame oil, plus more to taste

■ Pinch of sugar

Preparation:

1 Prepare the pancakes: In a large bowl, whisk together allpurpose 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.