Savory Korean Pancakes with Chili Pepper Dipping Sauce

Directions

1. In a small saucepan over medium heat, combine soy sauce, sugar, vinegar, water, sesame oil, garlic and red chili pepper. in a small saucepan. Bring to a simmer, stir well, turn off the heat, and set pan aside to cool.

2. In a large bowl, combine flour, cornstarch, onion powder, sugar and salt. Whisk until well combined. Add sparkling water and egg, gently stirring until well combined. Fold in 1 cup scallions and ½ cup carrots.

3. In a 12-inch skillet over medium heat, place 3 tablespoons vegetable oil. Once hot and simmering, place half of the pancake batter into the pan. Use a spatula to spread the pancake out in a circle toward the edges of the pan. Cook for 2 to 3 minutes, until golden brown.

4. Scatter 1/2 cup scallions and 1/4 cup carrots onto the raw side of the pancake. Flip and cook for another 2 to 3 minutes until golden brown. Remove from pan and place on a paper-towel lined plate to drain.

5. Pour the remaining tablespoon of oil into the pan and repeat the cooking process (Step #4) with the rest of the pancake batter and vegetables. Serve with dipping sauce.