In ramekin, stir all ingredients until well combined. Set aside.

Rinse scallions and pat dry. Cut into 3-in. pieces. Tip: If scallions are thick, cut each piece in half lengthwise.

In medium mixing bowl, combine flour, potato starch and baking soda. Whisk to combine.

In separate large mixing bowl, add water and soybean paste. Whisk until soybean paste is mostly dissolved. Tip: It’s important that the water is ice cold to slow the development of gluten helping you get a crispier pancake.

Gradually add dry mix to wet mix, stirring in between to ensure the ingredients are thoroughly combined.

Gently fold scallions into batter. Be careful not to over mix the batter.

Heat large cast iron skillet or non-stick pan over medium heat (you may need slightly higher heat if using a non-stick pan). When the pan is hot, add canola oil.

Ladle approximately 1/3 batter into pan. Try to shape the batter into a circle and spread scallions throughout pancake.

Cook for 3-4 minutes or until bottom is golden brown. Flip and cook an additional 3-4 minutes. Remove from pan and rest on wire rack for a couple minutes. Repeat with remaining batter. Pancakes can be kept warm on wire rack in oven while you cook remaining pancakes.

Cut pancakes into 8 slices. Serve warm with dipping sauce.