Steps

1. In a bowl, combine 1 tsp Gochujang (Korean Chili Paste), 1/2 tbsp Grated Garlic, 1 tsp Sugar, 1 tbsp Vinegar, and 2 tbsp Mentsuyu (Noodle Soup Base). Mix well.
   🕒 00:15
2. Add 3 pinches Toasted Sesame Seeds to the mixed sauce, crushing them as you add, and mix further.
   🕒 00:39
3. Trim the roots off 1/2 pack Scallions and cut into 3-4 cm lengths.
   🕒 00:52
4. Cut 1 pack Chives into similar lengths as the scallions.
   🕒 01:09
5. In a large bowl, combine 100g All-Purpose Flour, 25g Potato Starch, 1 beaten Egg, and 130cc Water. Mix until no powdery lumps remain.
   🕒 01:21
6. Once the batter is mixed, add 2 pinches Salt and mix. (Key Tip: Adding a small amount of salt sharpens the flavor.)
   🕒 01:48
7. Add the cut Scallions and Chives to the batter and gently mix.
   🕒 01:57
8. Heat 1 tbsp Sesame Oil in a frying pan over medium heat.
   🕒 02:26
9. Once the pan is sufficiently hot, spread the ingredients and batter evenly into the pan. (Key Tip: Spread slowly and evenly to prevent the batter from clumping in one area.)
   🕒 02:32
10. Press down with a spatula and cook for 2-3 minutes until the surface is crispy.
    🕒 02:59
11. Check the browning and flip when a nice golden-brown color is achieved.
    🕒 03:22
12. Pour 1 tbsp Sesame Oil around the edges of the pan and cook the other side, pressing down.
    🕒 03:39
13. Once both sides have a similar golden-brown color, it's done.
    🕒 03:52