In a mixing bowl; combine all ingredients.
In a large skillet over medium heat; ladle batter into pan; making a thin pancake.
Cook until golden brown and crispy on both sides 2-3 minutes on each side.
In a saucepan over medium heat; warm soy sauce, vinegar, broth and sugar; stirring until sugar has dissolved.
Remove from heat. Stir in chili garlic paste, green onion and ginger.
Makes 1 ¼ cup.