Pajeon — Korean Scallion Pancake

Ingredients

• 1 cup flour + ¼ cup cornstarch (chew + crisp, respectively)
• 1¼ cups ICE water
• 8 scallions, in long lengths
• 6 oz Shrimp, chopped (optional — plain pa-jeon is equally canon)
• Neutral oil, generous
• Dip: 2 tbsp soy + 1 tbsp vinegar + 1 tsp sesame oil + chili flakes

Method

1. Whisk the flour, cornstarch, ice water, and ½ teaspoon salt into a thin batter — COLD water is the crisp insurance; Korea and tempura agree on this physics.
2. Heat a generous slick of oil until shimmering. Lay the scallions in a raft, scatter the Shrimp over, and pour the batter around and over the raft.
3. Fry 4 minutes until the underside is deep golden and lacy; flip with courage (a plate assist is legal), pressing down, 3 minutes more.
4. More oil at the edges for the final minute — pajeon is shallow-fried, not sautéed; the sizzle should sound like the rain it's traditionally eaten during.
5. Cut into squares, serve with the dip. Koreans say the pancake's sizzle sounds like rainfall, so rainy days demand pajeon. Your forecast: delicious.