Crispy Korean Scallion Pancakes (Printable)
Crispy, savory Korean pancakes loaded with scallions and vegetables, ready in 30 minutes.
# What You 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
# Steps:
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 optional add-ins into the batter until evenly distributed.
03 - Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
04 - Pour one-quarter of batter into skillet, spreading evenly into thin round. Cook 3-4 minutes until golden and crispy, then flip carefully and cook 2-3 minutes until second side is golden.
05 - Repeat with remaining batter, adding more oil as needed between pancakes.
06 - Combine soy sauce, rice vinegar, sesame oil, sugar, chopped scallion, and gochugaru in small bowl, mixing until sugar dissolves.
07 - Slice pancakes into wedges and serve immediately with dipping sauce on the side.
# Expert Advice:
01 -
- The batter comes together in under five minutes with ingredients you already have in your pantry
- These pancakes freeze beautifully, so you can double the batch and always have emergency crispy happiness on hand
02 -
- The pan must be properly hot before adding batter, or the pancake will absorb too much oil and turn soggy
- Do not crowd the pan, and do not try to flip until the bottom is genuinely golden brown and set
03 -
- If the batter seems too thick, add water one tablespoon at a time until it reaches the consistency of heavy cream
- A cast iron skillet will give you the crispest edges, but non-stick works perfectly fine