Korean Pancake (Pajeon)

From the recipe box

Yield4

Prep15 min

Cook20 min

Total35 min

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Step by step

5 steps

1
Whisk flour, cold water, egg, and salt just until combined; a few lumps are fine.
2
Stir soy sauce, rice vinegar, and sesame seeds together for the dipping sauce.
3
Heat 1 tablespoon oil in a nonstick skillet. Arrange half the scallions, zucchini, and carrot across the pan.
4
Pour over half the batter and spread it thinly. Cook until the bottom is crisp and the top nearly set, 3–4 minutes.
5
Flip, add a little more oil, and cook until crisp. Repeat with remaining ingredients, then cut into pieces and serve with sauce.