for the dipping sauce
- 2/3 cup mirin
- 4 TB soy sauce
- 1 tsp red chili flakes
- 1 tsp lime juice
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tsp sugar
for the pancakes
- 2 cups flour
- 1 cup boiling water
- toasted sesame seed oil
- 2 cups thinly sliced scallion greens
- olive oil for frying
- Whisk together the dipping sauce ingredients. Set aside.
- Blend together the flour and water until smooth, using either a food processor or the flat beater attachment with a KitchenAid mixer. Form into a ball and place in a greased bowl. Cover the bowl with a damp towel and let it sit for about 30 minutes.
- Remove the dough from the bowl and knead a few times on a floured surface. Separate the dough into four round spheres.
- Using a rolling pin, flatten out the first sphere into the thinnest, roundest shape possible. Place about a tablespoon of the toasted sesame oil in the center. Using a pastry brush, distribute the oil so it covers the top of the pancake, adding more oil as needed.
- Now, roll up the pancake tightly, so it forms one long, thin cylinder. Coil the cylinder into a round shape, like a snail shell. Taking your rolling pin, flatten it out again and shape into a thin round pancake.
- Take a handful of the chopped scallions and scatter them evenly across the surface of the pancake. Roll up the pancake tightly, so it forms one long, thin cylinder again.
- Coil the cylinder into a round shape again, like a snail shell. Taking your rolling pin, flatten it out again and shape into a thin, round pancake. Set aside and make the other three pancakes.
- Heat 1-2 tablespoons of olive oil in a flat-bottomed skillet over medium-high heat. Place one of the prepared pancakes in the skillet and fry until golden brown (about 4-5 minutes) on each side, regreasing the skillet as needed.
- Using a pizza slicer, cut into wedges and serve with the dipping sauce and any extra chopped scallions.