Pajeon (Korean Green Onion Pancake)

1. Wash and trim 300 grams of green onions, cutting them into lengths that fit your frying pan (typically 10-15 cm).

2. In a large bowl, whisk together 150 grams of all-purpose flour, 30 grams of corn starch, 3 grams of salt, and 200 grams of cold water until a smooth batter forms. Whisk in 50 grams of egg until well combined.

3. Prepare the dipping sauce by combining 30 grams of soy sauce, 5 grams of sesame oil, 3 grams of gochugaru, 5 grams of minced garlic, 10 grams of rice vinegar, and 2 grams of white sesame seeds in a small bowl. Stir well.