Directions

1. 1

   Whisk together the flour, ice-cold water, and salt in a bowl until just combined. The batter should be thin and slightly lumpy; do not overmix.

2. 2

   Chop the green parts of the scallions into 3-inch lengths and set aside. Reserve the white parts for another use or discard.

3. 3

   Heat a thin layer of vegetable oil in a 9 to 10-inch non-stick skillet over medium-high heat until shimmering. Add the chopped scallion pieces and cook, stirring occasionally, until they are soft and fully cooked through, about 3-4 minutes. When nearly done, drizzle with the soy sauce and toss to combine.

4. 4

   Pour the flour batter evenly over the cooked scallions, spreading it gently to form a thin, even layer. Reduce heat to medium and cook for 3-4 minutes until the bottom is golden brown. Lift the edge with a spatula to check the color.

5. 5

   Pour the beaten egg over the top of the batter, then gently swirl the skillet to distribute it unevenly across the surface, leaving some areas with thicker egg. If using dried red pepper slices, scatter them over the egg now.

6. 6

   Cook over medium heat for 2-3 minutes until the egg begins to set at the edges but the center is still slightly soft.

7. 7

   Using a wide spatula, carefully flip the entire pancake and cook the other side for 1-2 minutes until the egg is fully set and the edges are crispy and lightly golden.

8. 8

   Slide the pancake onto a cutting board and cool for a few minutes. Cut into 6-8 wedges and arrange on a serving plate.

9. 9

   Make the dipping sauce by mixing 3 parts soy sauce with 1-2 parts rice vinegar and a few drops of sesame oil. Stir well and serve alongside the pancake wedges.