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Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, and salt.
Add Water and Egg: Gradually add the cold water to the dry mixture while whisking. Once combined, add the egg and sesame oil.
Adjust Consistency: The batter should be slightly thick but pourable. Adjust with more water or flour as needed.
Prepare the Scallions: Wash and chop the scallions into 2-inch pieces. Optionally, prepare other vegetables or proteins.
Heat the Pan: Heat a large non-stick skillet over medium-high heat and add vegetable oil.
Pour the Batter: Pour about 1 cup of the batter into the pan and spread it evenly.
Add the Scallions: Sprinkle chopped scallions over the batter and press them gently.
Cook the Pancake: Cook for 4-5 minutes until golden brown, then flip and cook the other side.
Repeat: Remove the pancake and place it on a plate lined with paper towels. Repeat with remaining batter.
Prepare the Dipping Sauce: Combine soy sauce, rice vinegar, sugar, sesame oil, gochugaru, garlic, and sesame seeds.
Slice the Pajeon: Once cooled slightly, slice the pancakes into wedges.
Serve with the Dipping Sauce: Serve warm with the dipping sauce on the side.