Pajeon dipping sauce

Tried the version from Maangchi but so far, the dough hasn't been right. Despite using a tonne of oil (ok I exaggerate) it wasn't crispy but too doughy. I have tried her haemul jeon and same problem. Possibly because it uses all purpose flour. Other recipes use cake flour, ice cold water, etc. The addition of the dwenjang was good though. But the dipping sauce was fantastic! So I will continue researching but note the dipping sauce recipe here.

Ingredients

2 tbsp soya sauce

1 tbsp vinegar 

1 tsp sugar

1 tsp toasted sesame seeds

1 chopped chilli