Vegetable Pajeon (Korean Scallion Pancakes with Vegetables)

cooking.nytimes.com

Angela

subheading: 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, cut into 2-inch-long sections and thinly sliced lengthwise

2 tablespoons grapeseed or peanut oil, plus more as needed

subheading: 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 granulated sugar

Directions at cooking.nytimes.com

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