Crispy Korean Spring Onion Pancakes with Dipping Sauce

1.In a mixing bowl, combine the all-purpose flour, water, salt, and black pepper. Whisk until you have a smooth batter without lumps.

2.Fold in the chopped spring onions into the batter until evenly distributed.

3.Heat a non-stick skillet over medium heat and add 2 tablespoons of vegetable oil, swirling to coat the bottom of the pan.

4.Once the oil is hot, pour half of the batter into the skillet, spreading it out evenly to form a pancake about 1/4 inch thick.

5.Cook for about 3-4 minutes or until the bottom is golden brown and crispy. Flip the pancake carefully and cook for another 3-4 minutes on the other side until golden and crispy.

6.Remove the pancake from the skillet and place it on a paper towel to absorb excess oil. Repeat the process with the remaining batter, adding more oil as needed.

7.While the pancakes are cooking, prepare the dipping sauce by mixing soy sauce, rice vinegar, sesame oil, and gochugaru in a small bowl.

8.Cut the pancakes into wedges and serve hot with the dipping sauce on the side.