A recipe for Korean Scallion Pancakes With Vegetables with US measurements

INGREDIENTS

FOR THE PANCAKES:

• ½ cup plain flour
• ½ cup potato starch (or 1/4 cup each white rice flour and cornstarch)
• ¾ teaspoon fine sea salt, plus more as needed
• ½ teaspoon baking powder
• ¾ cup ice water
• 1 large egg
• ¼ cup finely chopped kimchi
• 4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you’ve got)
• 4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
• 2 tablespoons grapes oil, plus more as needed

FOR THE DIPPING SAUCE:

• 3 tablespoons soy sauce
• 2 teaspoons rice wine vinegar, plus more to taste
• 1 teaspoon finely grated fresh ginger or garlic (optional)
• ½ teaspoon sesame oil, plus more to taste
•  Pinch of granulated sugar

PREPARATION

1. Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
2. In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
3. In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
4. When ready to serve, prepare the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes with dipping sauce on the side.