Korean Scallion Pancake

Trim the roots and any wilted parts from 120 g scallions, rinse them, and shake off excess water.

Cut them into 6-7 cm lengths, then keep the thicker stems and leafy ends roughly separated for even spreading.

In a bowl, combine 1 cup Korean pancake mix, 0.8 cup water, 1 egg, and 0.3 teaspoon salt.

Stir only until the lumps loosen, because overmixing makes the pancake heavier instead of crisp-edged.

Lift the batter with a spoon and check that it falls in a continuous ribbon.

Once the flour and water are evenly mixed and flow slowly from the spoon, prepare the scallions.

Heat a pan over medium heat and coat it with 1 tablespoon cooking oil.

Lay the scallions neatly in the pan first so one side touches the hot surface and can brown before the batter sets.

Pour the batter thinly over the scallions, just enough to fill the gaps and hold them together.

Cook for about 4 minutes, waiting until the edges look dry, lightly browned, and firm enough to flip.

Drizzle the remaining 1 tablespoon oil around the edge to fry the rim, then flip the pancake carefully.

Cook for 3 more minutes until both sides are crisp and golden, then serve with 1 tablespoon soy sauce.