Pajeon Korean Scallion Pancakes
Ingredients
- 2 cups all-purpose flour
- 1⁄2 cup cornstarch
- 2 tsp. baking powder
- 2 tsp. sugar
- 1 tsp. kosher salt
- 1⁄2 tsp. freshly ground black pepper
- 2 tbsp. soy sauce
- 2 tsp. minced fresh garlic (from about 3 cloves)
- 1 tbsp. doenjang (Korean fermented soybean paste)
- 2 large egg yolks, beaten
- 2 cups ice-cold club soda
- 3 bunches thin scallions, green and white parts cut into 2-inch batons (7 cups)
- 1 cup grapeseed or canola oil, for frying
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