Korean Scallion Pancakes With Vegetables

For the pancakes:

½ cup all-purpose flour

½ cup potato starch (or ¼ cup each white rice flour and cornstarch)

¾ teaspoon fine sea salt, plus

more as needed

½ teaspoon baking powder ¾ cup ice water

1 large egg

¼ cup finely chopped kimchi 4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you’ve got)

4 scallions (green onions), cut into 2-inch-long sections and thinly sliced lengthwise, divided use 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) ½ teaspoon sesame oil, plus

more to taste

Pinch of sugar

In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.

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.)

In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop ¼ 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 towellined plate and sprinkle with a little more salt. Continue with remaining batter.

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.

Makes about 3 servings.