Korean Scallion Pancake (Print Version)

# Ingredients:

→ Base

01 - 5 tablespoons vegetable oil

→ Pancake Batter

02 - 1 cup green onions, packed
03 - ¼ cup all-purpose flour
04 - ¼ cup potato starch or cornstarch
05 - 1 teaspoon baking powder
06 - ⅛ teaspoon salt
07 - ½ teaspoon chicken bouillon powder
08 - 1 teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ cup very cold water

→ Dipping Sauce

11 - 2 tablespoons soy sauce
12 - 2 tablespoons rice vinegar
13 - ½ tablespoon sesame oil
14 - 1 tablespoon green onion, finely chopped

# Instructions:

01 - Clean and dry green onions. Split down middle and cut into 1.5 inch pieces.
02 - Mix all batter ingredients with green onions until just combined.
03 - Heat oil in large non-stick pan. Add green onions, spread evenly, then pour batter over. Cook until golden brown, about 3 minutes.
04 - Flip, add remaining oil, and cook other side 2-3 minutes until crispy.
05 - Cut into squares or wedges. Mix dipping sauce ingredients and serve together.

# Notes:

01 - Use very cold water for crispier pancake
02 - Don't substitute potato starch with rice flour

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