Chinese Scallion Pancakes with Gochujang and Kewpie Mayo

In a large mixing bowl, combine flour and salt. Gradually pour in boiling water while stirring with chopsticks or a fork until a shaggy dough forms. Add 1 tablespoon vegetable oil, then knead by hand for about 5 minutes until smooth. Cover with a damp cloth and let rest for 20 minutes.

In a small bowl, mix the chopped scallions with 1 tablespoon of sesame oil. Set aside.

Whisk together gochujang, rice vinegar, sugar, and 1 tablespoon water until smooth. Set aside.

Divide dough into 4 equal pieces. On a lightly oiled surface, roll one piece into a thin rectangle (roughly 8x12 inches). Brush with a thin layer of the remaining sesame oil, then spread 1/4 cup scallions evenly over the surface. Starting from a long edge, roll tightly into a log. Coil the log into a snail shape, tucking the end underneath. Flatten gently with your palm.

Using a rolling pin, gently roll each coiled piece into a disk about 6 inches in diameter and 1/4 inch thick. Repeat with remaining pieces.

Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. When shimmering, add one pancake (or more if pan allows) and cook for 2–3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate. Repeat with remaining pancakes.

Cut pancakes into wedges. Drizzle with gochujang sauce and Kewpie mayonnaise in zigzag patterns. Serve immediately while crispy.