Pancake Korea (Pajeon)

Bahan-bahan (1 porsi)

• 1 Tbsp soy sauce
• ½ Tbsp rice vinegar (unseasoned)
• 1 tsp green onions/scallions ((thinly sliced))
• ¼ tsp gochugaru (Korean pepper flakes)
• ¼ tsp toasted white and black sesame seeds
• ⅛ tsp sugar ((optional, to counter the vinegar‘s acidity))
• 1 bunch green onions/scallions
• ½ large egg (50 g w/o shell) ((beaten; use half an egg per pancake))
• 1½ Tbsp neutral oil
• 4 oz shrimp ((cleaned and deveined))
• ½ cup cake flour
• ½ tsp Diamond Crystal kosher salt
• ½ cup cold water or sparkling water ((add slowly as you check the consistency of the batter; you may not need all of it))