Easy 15-min. Pajeon (Korean Scallion Pancake)

Wash green onions to remove any dirt. Pat them very dry with paper towel. Trim off the roots and split the onions down the middle so the thick white part is split into half. Chop them into 1.5 inch long pieces and transfer the green onions into a large bowl. Add the remaining batter ingredients on top of the green onions and mix until combined. Do not over mix. Heat a large non-stick pan (about 11 to 12 inches wide) over medium-high heat and pour in 2.5 tablespoon of vegetable oil or any neutral oil. Once the oil is hot, swirl the oil around in the pan and add only the green onions into the pan with tongs. Evenly and thinly spread green onions across the pan. Then scrape out the remaining batter with a spatula and pour it over the green onions filling in any holes. You can also swirl the pan or use a spatula to spread the batter evenly so it fills in the gaps. Reduce to medium heat and fry until the bottom is crispy golden brown and the onions are slightly charred with small bubbles forming all over the pancake, about 3 minutes. Once you have a golden brown crust and the batter looks solidified, flip over with a large spatula. Pour remaining oil along the edges of the pan. Swirl the pancake in the oil to prevent it from sticking. Fry until the other side is golden brown and the onions are a bit charred, about 2-3 minutes. Press the pancake down a few times with the spatula to make the pancake crispy. Transfer the large pancake to a cutting board and slice with a sharp knife into small squares or wedges and transfer to a large serving plate. In a small bowl, combine dipping sauce ingredients and serve with pajeon.