Step 1

For the dipping sauce:

Step 2

In a small bowl, combine the soy sauce, sesame oil, rice wine vinegar, honey, garlic, chopped scallions, sesame seeds, gochugaru, if using, salt and pepper, and whisk together with a fork.

Step 3

For the pancake:

Step 4

Combine the water, flour, cornstarch, soybean paste, sesame oil, scallions and kosher salt in a mixing bowl. Whisk together well, just until the batter runs smooth with no lumps.

Step 5

Set a nonstick frying pan over medium heat, coating the bottom of the pan with about 1/4 cup of cooking oil. Let the oil heat for about 1 minute or wait until the oil is shimmering to begin frying.

Step 6

Once the oil is heated, carefully ladle in the scallion batter (being wary of possible backsplash).

Step 7

Allow the pancake to cook on both sides for about 3 to 4 minutes each, or until both sides are crispy and golden-brown.

Step 8

Turn off the heat and transfer the pancake to a plate. Cut into sections and season the top with salt and pepper.

Step 9

To serve:

Step 10

Serve hot with dipping sauce on the side.