Step 1

Clean, wash, and drain about 10 stalks of normal green onions.

Step 2

Cut them into 5-inch long pieces.

Step 3

If using, thinly slice 1-2 fresh red or green chilies.

Step 4

In a bowl, mix 1 cup flour and 1 cup water. Add more water if needed to achieve a smooth batter consistency.

Step 5

If using, add ½ teaspoon garlic powder, salt and pepper to taste, and 1 teaspoon soybean paste.

Step 6

Stir well until the batter is smooth.

Step 7

Place a non-stick pan on the stove and heat it up.

Step 8

Add about 3 tablespoons of vegetable oil to the heated pan.

Step 9

Arrange the green onion pieces on the pan parallel to each other, forming a rectangle shape.

Step 10

If using, evenly distribute the sliced chilies over the green onions.

Step 11

Pour the batter evenly over the green onions (and chilies, if using).

Step 12

While the pancake is cooking, gently pat and press it with a spatula to maintain its shape.

Step 13

After a few minutes, when the bottom of the pancake turns crispy and golden brown, carefully flip it over.

Step 14

Cook for a few more minutes until the other side turns crispy and golden brown.

Step 15

Flip or turn the pancake as needed to ensure both sides are evenly cooked.

Step 16

For the Dipping Sauce

Step 1

In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon agave syrup or sugar, ½ teaspoon chili flakes, and ½ teaspoon sesame seeds.

Step 2

Transfer the cooked pancake to a serving plate.

Step 3

Serve hot with the prepared dipping sauce.