Pajeon (Scallion Pancake)

Combine the all-purpose flour, rice flour, and salt in a mixing bowl. Add the ice-cold water and egg and whisk until just combined — lumps are acceptable and preferable to over-mixing. The batter should be thin, closer to crepe batter than pancake batter. Cold water and minimal mixing are what keep the final pancake light and crispy rather than chewy.

Heat a 25–28 cm (10–11 inch) non-stick or well-seasoned cast iron skillet over medium-high heat. Add the oil and swirl to coat. Lay the scallions across the pan in a single layer, filling edge to edge. Pour the batter over the scallions, tilting the pan to coat evenly in a thin, even layer. The batter should just barely cover the scallions. Cook without touching for 3 to 4 minutes.

Flip the pancake in one confident motion with a wide spatula. If it tears, press it back together immediately — the batter will seal. Cook the second side for 2 to 3 minutes until golden. For extra crispness, press down firmly with the spatula for the last minute of cooking. Slide onto a cutting board.

Stir together the soy sauce and rice wine vinegar in a small bowl. Optionally add a pinch of gochugaru, a few drops of sesame oil, and a small amount of sugar. The sauce should taste sharply acidic and salty — its job is to cut the richness of the fried pancake. Serve alongside the pajeon cut into rectangles or wedges.