Korean Scallion Flatbread (Print Version)

# Ingredients:

→ Base

01 - 5 tbsp of vegetable oil

→ Pancake Batter

02 - 1/8 teaspoon of salt
03 - Half a cup of very chilled water
04 - 1 tsp of garlic powder
05 - 1 tsp of baking powder
06 - A packed cup of green onions
07 - 1/4 cup of all-purpose flour
08 - 1/4 cup of either cornstarch or potato starch
09 - 1/2 tsp onion powder
10 - 1/2 tsp of chicken bouillon powder

→ Dipping Sauce

11 - 1 tbsp minced green onion
12 - 2 tbsp soy sauce
13 - 2 tbsp rice vinegar
14 - Half a tablespoon of sesame oil

# Instructions:

01 - Rinse and pat dry the green onions. Slice down the center, then into pieces about 1.5 inches long.
02 - Stir the batter ingredients together and fold in the green onions gently.
03 - Warm up oil in a big, non-stick pan. Arrange green onion bits evenly, then pour batter over them. Let it cook till golden, around 3 minutes.
04 - Flip the pancake. Dribble in the leftover oil and crisp up the other side for around 2-3 minutes.
05 - Chop into small squares or triangle slices. Combine dipping sauce ingredients and serve alongside.

# Notes:

01 - Chilled water helps make it crunchier
02 - Avoid swapping potato starch for rice flour

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