Description
This savory and satisfying starter is unexpectedly quick to pull together.
Ingredients
- 1/4 cup chopped yellow onion
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/2 tablespoon thinly sliced serrano chile (from 1 chile)
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- water, as needed
- 1 cup all-purpose flour (about 4 1/4 ounces)
- 1 cup water
- 2 tablespoons cornstarch
- 2 teaspoons doenjang (fermented soybean paste) or white miso
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 12 scallions (about 8 ounces), trimmed, halved lengthwise, and cut into 4-inch pieces
- 3 tablespoons vegetable oil, plus more as needed
Directions
- Stir together onion, soy sauce, rice vinegar, chile, sugar, sesame oil, and sesame seeds in a small bowl. Add 1 to 2 teaspoons water to dilute, if needed. Set aside until ready to serve.
- Whisk together flour, 1 cup water, cornstarch, doenjang, sugar, and salt in a large bowl until smooth, about 2 minutes. Add scallions; turn to coat evenly in batter.
- Heat oil in a large nonstick skillet over medium-high. Place about 6 batter-coated scallion pieces side by side in skillet to create a rectangular shape. Drizzle 1 tablespoon batter over top of scallions. Repeat process 3 more times to fit 4 pancakes in skillet. Cook until browned and crisp, 2 to 4 minutes per side, adjusting heat as needed to avoid overbrowning. Transfer pancakes to a paper towel–lined plate; let drain. Repeat process with remaining scallions and batter, adding more oil to skillet as needed. Serve pancakes warm with dipping sauce.
