Scallions and spring onions tend to come with their tops and please use them all. Spring onions vary in size. I like to use quite small ones (about 1-inch thick and 2-3 inches long) but just be sure you have a good mix of onion bulb/white parts and green stalk.
Yields about 20 pancakes (4-5 inches each)
Ingredients
1 large bunch scallions or spring onions, washed and trimmed of roots
2 eggs
1 cup all purpose flour
1 1 /2 cups water
1/4 cup chopped kimchi (optional)
3/4 teaspoon sea salt
Oil for pan-frying
Dipping Sauce:
1/3 cup soy sauce or tamari
1/3 cup rice vinegar
1 teaspoon red pepper flakes
1 clove garlic or 1 stalk green garlic, minced
Cut the scallions or onion stalks into 1-2-inch lengths and cut the white part or the spring onions bulbs into thin rounds. In a large bowl whisk the eggs with the flour, water and salt. Add the scallions/onions and kimchi, if using, and mix well. Taste for salt. If you’re using kimchi you likely won’t need any more. The batter should be fairly runny, a bit thinner than regular pancake batter.
Stir together all the dipping sauce ingredients in a small bowl.
Lightly cover the bottom of a large, heavy skillet with oil and heat over medium-high heat. When the oil is hot fry the pancakes, either in typical pancake size or large, to fit the pan. If doing the latter you’ll cut them into wedges to serve. Fry for about 3 minutes per side or until golden. Serve with the dipping sauce.
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