Easy 15-Minute Pajeon (Korean Scallion Pancake)

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1. 1Step 1: Wash the green onions and dry them thoroughly with paper towels to prevent steaming. Trim the roots, split the stalks vertically down the middle, cut into 2-inch pieces, and place in a large mixing bowl.
2. 2Step 2: Add the remaining batter ingredients directly into the bowl with the scallions, stirring just until combined to prevent gluten development. Stop mixing as soon as the dry ingredients disappear.
3. 3Step 3: Heat 2 1/2 tablespoons (37ml) of oil in a 12-inch nonstick pan over medium-high heat until glistening. Swirl the oil to coat the pan. Layer the scallions evenly across the pan first, pour the remaining liquid batter over the gaps, reduce heat to medium, and fry until the bottom is golden and crisp with minor charring on the scallions, about 4 to 5 minutes.
4. 4Step 4: Turn the pancake over carefully with a wide spatula and drizzle the remaining oil around the pan edges. Swirl the pan to distribute the oil underneath, press down lightly with your spatula, and cook until the second side is golden and crunchy with slight charring on the scallions, about 4 to 5 minutes.
5. 5Step 5: Transfer the finished pancake onto a clean cutting board and cut into bite-sized squares using a sharp knife.
6. 6Step 6: Whisk the listed dipping sauce ingredients together in a small ramekin and serve immediately alongside the hot pancake.