4 1/2 ounces
(120 grams, or about 6 to 7 total) scallions, halved crosswise and then again lengthwise
In This Recipe
For the dipping sauce: In a small bowl, whisk together the soy sauce, honey, sesame seeds, vinegar, garlic, and chile until well combined. Set aside.
Put both flours into a large bowl, add ½ tsp salt, and mix well to combine. In a separate bowl, lightly whisk together the egg, water, gochujang, cilantro, and chile. Make a well in the center of the flour mixture, slowly pour in the wet ingredients, and whisk until just smooth; don’t overmix.
Add just over 1 tbsp of the sunflower oil to a 7-inch/18cm nonstick pan on medium-high heat. Once hot, add one-fourth of the asparagus, all pointing in the same direction, and a tiny pinch of salt and cook for 1½ to 2 minutes, turning the asparagus over a few times, or until beginning to soften and color. Add one-fourth of the green onions and cook for 30 seconds more. Pour in about one-fourth of the pancake batter, spreading it to cover the bottom of the pan, and cook for 2½ minutes before flipping and cooking for 2½ minutes more, or until crispy and golden. Transfer to a plate and continue in this way to make four pancakes in total. You may need to adjust the heat and timings a little as you go along.
Divide the pancakes among two plates, sprinkle with some chopped cilantro, and serve with the sauce alongside or lightly drizzled on top.