Crispy Korean Scallion Pancakes (Printable Version)
Golden crispy Korean pancakes loaded with scallions and vegetables, served with savory dipping sauce.
# What You'll Need:
→ Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons rice flour
03 - 1 cup cold water
04 - 1 large egg
05 - 1/2 teaspoon salt
→ Vegetables
06 - 1 bunch scallions, cut into 2-inch pieces
07 - 1/2 cup julienned carrots
08 - 1/2 cup thinly sliced onion
→ Optional Add-ins
09 - 1/2 cup thinly sliced mushrooms
10 - 1/2 cup seafood mix, chopped
11 - 1/4 cup kimchi, chopped
→ For Frying
12 - 2-3 tablespoons vegetable oil
→ Dipping Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sesame oil
16 - 1/2 teaspoon sugar
17 - 1 teaspoon finely chopped scallion
18 - 1/2 teaspoon gochugaru or red pepper flakes
# Method:
01 - Whisk together all-purpose flour, rice flour, salt, egg, and cold water in a large bowl until smooth batter forms.
02 - Gently fold scallions, carrots, onion, and any desired optional add-ins into the batter.
03 - Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat.
04 - Pour about one-quarter of the batter into the skillet, spreading evenly into a thin round. Cook for 3-4 minutes until bottom is golden and crispy. Flip carefully and cook another 2-3 minutes until both sides are golden.
05 - Repeat with remaining batter, adding more oil as needed for each pancake.
06 - Mix soy sauce, rice vinegar, sesame oil, sugar, chopped scallion, and gochugaru in a small bowl.
07 - Slice pancakes into wedges and serve hot with dipping sauce.
# Chef's Tips:
01 -
- Come together in under 30 minutes with ingredients you probably have
- The contrast between shattering-crisp edges and tender scallion centers is addictive
- Perfect for using up whatever vegetables languish in your crisper drawer
02 -
- Pat vegetables dry before adding to batter, excess moisture creates soggy spots
- Letting the batter rest 10 minutes makes a noticeable difference in texture
- Do not crowd the pan or your pancakes will steam instead of crisp
03 -
- A well-seasoned cast iron skillet produces the crispiest edges
- Cut finished pancakes with kitchen scissors for cleanest wedges