Korean Pancake

Step 1

Stir together the flour, water and salt until just mixed.

Step 2

Chop the green parts of the scallions into 3-inch (10cm) lengths. Reserve the white parts for another use.

Step 3

Heat a thin layer of vegetable oil in a 9 or 10-inch (23-26cm) skillet, preferably non-stick, until hot. Fry the scallions until they’re completely cooked through and soft. Add a touch of soy sauce to the pan when they’re almost done, to season the scallions.

Step 4

If using other ingredients, any vegetables, kimchi, or prawns—what have you‐add them now, then toss a few times to heat them through.

Step 5

Pour the pancake batter over the scallions (and other stuff in the pan), spreading the batter, and cook a few minutes until the bottom is nice and brown underneath. Lift the edge to peek.

Step 6

Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, if using, and cook until the egg is just beginning to firm near the edges.

Step 7

Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges. (I tend it cook it pretty well, although I like hard-cooked fried eggs, which I know ain’t “gourmet”, so use your judgment.)

Step 8

Slide pancake onto a cutting board, then cool to room temperature. Cut into six or eight wedges, and serve with dipping sauce made by mixing 3 parts soy sauce with 1-2 parts rice vinegar and a few drops of sesame oil. A bit of chile oil can also be added.