Kongnamul Jeon: Crispy Korean Soybean Sprout Pancakes (2 servings)

Rinse and drain soybean sprouts under running water; snip into 2–3 shorter sections. Discard any spoiled pieces.

Finely slice the scallion and cut onion into thin, short strips.

Mix egg, pancake mix, starch and 105 mL water. Fold in sprouts, scallion and onion until lightly coated rather than swimming in batter. Omit extra salt if the mix is already seasoned.

Heat half the oil in a skillet over medium heat. Spread half the mixture into one thin pancake; cook until the edges turn golden and the middle starts to set.

Flip with a broad spatula and fry the other side. Check that no wet batter remains and the sprouts in the center are thoroughly hot and cooked. Repeat with remaining batter and oil.

Mix 1 tbsp soy sauce, 1/2 tbsp vinegar and 1/2 tbsp water; add chili flakes if desired.