Thinly slice <quantity>1</quantity> scallion and place it in a bowl

Add <quantity>1<unit>cup</unit></quantity> of soy sauce and <quantity>6<unit>tbsp</unit></quantity> of rice vinegar

Add <quantity>½<unit>cup</unit></quantity> of water, <quantity>1<unit>tsp</unit></quantity> of gochugaru chili flakes and <quantity>1<unit>tsp</unit></quantity> of sesame oil

Add <quantity>1<unit>tbsp</unit></quantity> of sugar and <quantity>1<unit>tsp</unit></quantity> of white sesame seeds

Whisk until thoroughly combined. The soy vinaigrette is ready

Add <quantity>300<unit>g</unit></quantity> of all-purpose flour and <quantity>300<unit>g</unit></quantity> of potato starch to a bowl

Add <quantity>10<unit>g</unit></quantity> of baking powder and <quantity>18<unit>g</unit></quantity> of salt. Whisk to fully incorporate all the ingredients

Add <quantity>3<unit>cups</unit></quantity> of cold water in batches. Whisk until the batter has a thick buttermilk texture. If the batter is too thick, add <quantity>1<unit>tbsp</unit></quantity> of cold water and whisk until you get the right consistency

Trim and cut the white part of <quantity>1<unit>bunch</unit></quantity> of scallions lengthwise. Cut the scallions into <quantity>1<unit>in</unit></quantity> pieces

Add <quantity>¼</quantity> of the scallions to a bowl

Add <quantity>1<unit>cup</unit></quantity> of the batter and combine

Heat up a medium frying pan over medium heat

Add enough vegetable oil to cover the entire pan. Let it fully heat

Turn off the heat and add the batter

Turn the heat back on to medium and cook the pancake for 2m until the edges start to set

Carefully flip the pancake with a spatula and cook the other side until golden brown. Remove from heat and repeat the process with the remaining scallions and batter

Let the pancakes cool slightly and slice them to serve

Serve with the soy vinaigrette

The scallion pancakes with soy vinaigrette are ready. Enjoy!