Pajeon (Korean Scallion Pancakes with Pork) | Recipes | Judy Joo

Ingredients

• 6 tablespoons soy sauce
• 2 1/2 tablespoons rice vinegar
• 1 tablespoon thinly sliced red chillies
• 4 1/2 tablespoons toasted sesame oil
• 2 teaspoons sesame seeds
• 2 scallions, very thinly sliced on a bias
• 1/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1/3 cup white rice flour (not sweet or glutinous rice flour)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon white sugar
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1 teaspoon doenjang
• 2/3 cup water
• 12 scallions, roots only trimmed and sliced lengthwise, divided into two portions
• 1 cup zucchini, julienned, divided into two portions
• 7 ounces ground pork
• 1 fresh red chilli, thinly sliced on a bias, seeds removed, if you like, and divided into two portions
• 2 large eggs
• Vegetable oil for cooking