Korean spring onion pancakes

Ingredients for 4 servings:

• 75 g wheat flour
• 75 g rice flour
• 1 pinch of salt
• 1 egg(s), beaten
• 1 tsp sesame oil
• 225 ml water
• 3 tbsp vegetable oil
• 6 spring onions
• 7 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp ginger, finely diced
• 2 tsp sesame seeds, toasted and crushed
• ½ tsp chili powder, Korean
• 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Pajon

Mix the wheat flour, rice flour, and salt. Add the beaten egg, sesame oil, and 225 ml water and mix well to form a thick, smooth batter. Let rest in the refrigerator for half an hour. Quarter or eighth the spring onions lengthwise, then cut into 5 cm pieces. Heat 1 tablespoon of vegetable oil in a nonstick frying pan, spread 1/3 of the onion strips on it, and pour on 1/3 of the batter. Cover and fry over low heat for 5 minutes. Turn over and fry for another 5 minutes, removing the lid for the last 2 minutes. For the vinegar dip, mix all the ingredients together. To serve, cut the pancakes into squares and serve with the vinegar dip.