Vegetable Pajeon (Korean Scallion Pancakes With Vegetables)

1. Prepare Dry Ingredients

In a large bowl, whisk together the all-purpose flour, potato starch, fine sea salt, and baking powder until well mixed and free of clumps.

2. Prepare Liquid Mixture

In a medium bowl, whisk together the large egg, ice water, and finely chopped kimchi until well combined.

3. Combine and Fold in Vegetables

Combine the wet and dry mixtures, folding in the mixed vegetables and most of the scallions until a smooth batter forms.

4. Cook the Pancakes

Heat grapeseed oil in a large nonstick skillet over medium-high heat. Scoop the batter into the skillet, forming pancakes, and cook until each side is golden brown and crispy, about 2 to 3 minutes per side.

5. Prepare Dipping Sauce

Whisk together the soy sauce, rice wine vinegar, finely grated fresh ginger, sesame oil, and a pinch of sugar until the sugar dissolves and the ingredients are well combined.

6. Serve

Transfer the cooked pancakes to a paper towel-lined plate, sprinkle with a touch more fine sea salt, garnish with the remaining scallions, and serve hot with the dipping sauce.