고추파전/hot Pepper & Scallion Pancake Recipe

Prepare vegetables

Trim scallions and cut into 2–3 inch lengths. Thinly slice hot peppers into 1/8–1/4 inch rings; remove seeds if you want less heat. If using yellow onion, thinly slice. Pat vegetables dry with paper towel to remove excess moisture.

Make batter

In a medium bowl whisk together all-purpose flour, rice flour (or cornstarch) and kosher salt. Add the egg and gradually whisk in cold water until a slightly runny batter forms—similar to heavy cream or thin pancake batter. Stir in black pepper. Do not overmix; a few small lumps are fine.

Combine batter and vegetables

Add the scallions, sliced hot peppers and optional sliced onion to the batter. Gently toss with a spatula until evenly coated. The batter should loosely hold the vegetables together; if too thick add up to 2 tbs more water, if too thin add 1 tbs flour.

Heat skillet

Heat a nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the surface. The pan is ready when oil shimmers but isn't smoking.

Fry first side

Pour half the batter-vegetable mixture into the skillet and spread gently with a spatula into a thin, even pancake about 7–8 inches across (or make one large 9–10" pancake if preferred). Drizzle an additional 1/2–1 tbs oil around the edges and on top. Cook 3–4 minutes until the bottom is golden brown and crisp and the edges begin to set.

Flip and crisp

Carefully flip the pancake using a large spatula (or in two parts) and add another 1/2–1 tbs oil if needed. Press lightly with the spatula for even contact and cook 2.5–3.5 minutes more until the other side is golden and the scallions are tender. Reduce heat slightly if the pancake browns too quickly before the inside cooks.

Repeat for second pancake

Remove pancake to a paper towel–lined rack or plate to drain briefly. Wipe out the skillet if it has excess burned bits, add another 1 tbs oil, and repeat frying with the remaining batter to make a second pancake. For extra crispiness, finish each pancake with a quick splash (about 1 tsp) of oil around the edges and a final 30–45 second crisp on medium heat.

Slice and serve

Cut pancakes into wedges while hot and transfer to a serving plate. Serve immediately with dipping sauce (recipe below).

In a small bowl combine soy sauce, rice vinegar, water and sugar. Stir until sugar dissolves. Add sesame oil and gochugaru (or red pepper flakes) and stir to combine. Taste and adjust: add more vinegar for tang, a pinch more sugar if too salty, or a few drops of water to dilute. Sprinkle toasted sesame seeds on top if using. Serve at room temperature alongside the pancakes.