Celebrate Korean Thanksgiving with all different kinds of jeon (Korean pancakes).
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.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.Once the oil is heated, carefully ladle in the scallion batter .
To make the dipping sauce: In a small bowl, combine the soy sauce, sesame oil, rice wine vinegar, honey, garlic, chopped scallions, a pinch of salt and pepper, and whisk together with a fork. If you like, you can also add in some toasted sesame seeds and a bit of gochugaru for a kick.
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