By cooking.nytimes.com

Vegetable Pajeon (Korean Scallion Pancakes With Vegetables)

Ingredients

3 servings

½ cupall-purpose flour

½ cuppotato starch

or 1/4 cup each white rice flour and cornstarch

¾ teaspoonfine sea salt

plus more as needed

½ teaspoonbaking powder

¾ cupwater

ice

1egg

large

¼ cupkimchi

finely chopped

4 cupsmixed vegetables

finely chopped or grated, carrots, zucchini, bell peppers, kale, whatever you’ve got

4scallions

cut into 2-inch-long sections and thinly sliced lengthwise

2 tablespoonsgrapeseed oil

or peanut, plus more as needed

3 tablespoonssoy sauce

2 teaspoonsrice wine vinegar

plus more to taste

1 teaspoonfresh ginger

finely grated, or garlic, optional

½ teaspoonsesame oil

plus more to taste

granulated sugar

Instructions