Step 1

Make the dipping sauce: In a small bowl, whisk together the tamari or soy sauce, vinegar, chili crisp or oil (to taste), and scallion until combined.

Step 2

Make the jeon: In a medium bowl, whisk together the flour, cornstarch or potato starch, and salt until combined.

Step 3

In another medium bowl, whisk together the water, doenjang or miso, and garlic until thoroughly combined.

Step 4

Add the flour mixture to the doenjang mixture and whisk until smooth and mostly lump-free – but don’t overmix. The mixture should be thick but just pourable. If it looks too thick or stiff, add another 1 to 2 tablespoons of ice water.

Step 5

Gently fold in the defrosted vegetables and scallions until just combined. Don’t overmix – the mixture does not need to be smooth.

Step 6

Heat a 10-inch skillet on medium-high heat until hot, for about 3 minutes. Drizzle in 1 tablespoon of the oil and add half of the batter (just eyeball it!). Cook until golden underneath, about 2 minutes, then, using a wide spatula (a flexible fish spatula, if you have one), carefully but confidently flip the pancake over. Cover, reduce the heat to medium and cook for 2 minutes. Uncover and cook, pressing the pancake into the pan with the spatula, until the bottom is golden and crisp, an additional 2 minutes. Flip it back over and cook the golden side again for another 2 minutes to make sure it’s crisp.

Step 7

Increase the heat again to medium-high and repeat with the remaining oil and batter.

Step 8

Slice the pancakes into wedges and serve, with the dipping sauce on the side.