For the Korean Dipping Sauce:
¼ c. soy sauce
3 T. water
1 T. rice vinegar
1 t. sugar
1 t. sesame oil
½ t. sesame seeds
¼ t. red pepper flakes
2 T. thinly sliced green onions
1 jalapeno pepper, minced (optional)

For the Scallion Pancakes:
6 green onions, trimmed into 3 inch pieces and halved
¾ c. flour
1 t. sugar
½ t. salt
1 t. black pepper
½ c. ice cold water
2 T. vegetable oil, divided

Combine all the ingredients for the Korean dipping sauce in a bowl. Mix well and refrigerate. In a medium bowl combine the flour, sugar, salt, and pepper for the pancakes. Add the ice water and whisk until smooth. Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Take 6-8 green onion pieces and arranged them in a row in the pan. On the other side of the pan do the same thing so you have two rows of green onions. Spoon ¼ cup of batter over each onion pile and gently spread over top of the onions. Cook for 3-4 minutes or each side and gently flip over. Cook on the other side for 3-4 minutes. Remove from skillet and repeat with remaining onions and batter, making 2 more pancakes. Serve immediately with dipping sauce