Pajeon (Scallion Pancakes) From Hooni Kim Recipe on Food52

Name: Pajeon (Scallion Pancakes) From Hooni Kim Recipe on Food52
Ingredients: 2 cups all-purpose flour; 1/2 cup cornstarch; 2 teaspoons baking powder; 2 teaspoons sugar; 1 teaspoon doenjang (Korean fermented soybean paste); 1/2 teaspoon freshly ground black pepper; 2 cups ice-cold club soda; 1 medium egg yolk; 2 teaspoons minced garlic; 3 bunches scallions, cut into 2-inch batons (if the scallions are thick, cut the white parts lengthwise in half before cutting into batons); 5 tablespoons grape seed or canola oil for frying; 2 tablespoons water; 1/4 teaspoon minced ginger; 2 tablespoons rice vinegar; 6 tablespoons soy sauce; 1 tablespoon gochugaru (Korean red chili flakes); 2 garlic cloves, minced; 1 teaspoon toasted sesame oil; 1/4 teaspoon minced ginger

"From chef Hooni Kim's book 'My Korea'—this savory pajeon (Korean scallion pancakes) recipe is all about the scallions. Serve with makgeolli...."

INGREDIENTS

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2 cups all-purpose flour

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1/2 cup cornstarch

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2 teaspoons baking powder

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2 teaspoons sugar

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1 teaspoon doenjang (Korean fermented soybean paste)

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1/2 teaspoon freshly ground black pepper

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2 cups ice-cold club soda

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1 medium egg yolk

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2 teaspoons minced garlic

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3 bunches scallions, cut into 2-inch batons (if the scallions are thick, cut the white parts lengthwise in half before cutting into batons)

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5 tablespoons grape seed or canola oil for frying

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2 tablespoons water

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1/4 teaspoon minced ginger

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2 tablespoons rice vinegar

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6 tablespoons soy sauce

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1 tablespoon gochugaru (Korean red chili flakes)

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2 garlic cloves, minced

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1 teaspoon toasted sesame oil

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1/4 teaspoon minced ginger

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