Vegan Korean Pancake (Pajeon)

Ingredients

• 1 cup All-Purpose Flour
• 1/4 cup Cornstarch
• 1 cup Water
• 4 stalks Green Onions
• 1/2 medium Carrots
• 1/4 medium Onion
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil
• as needed Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together all-purpose flour, cornstarch, and water to make a smooth batter.
2. 2Add the green onions, carrots, and onion to the batter. Mix well.
3. 3Heat vegetable oil in a large pan or griddle over medium heat.
4. 4Pour 1/4 of the batter onto the pan and spread it out into a thin circle.
5. 5Cook for 3-4 minutes per side, or until golden brown and crispy.
6. 6In a small bowl, mix soy sauce, rice vinegar, and sesame oil to make the dipping sauce.
7. 7Cut the pancake into wedges and serve with the dipping sauce.

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