Crispy Korean Scallion Pancakes (Printable Version)
Crispy, savory pancakes loaded with scallions and vegetables, ready in 30 minutes.
# 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
# Directions:
01 - Whisk together all-purpose flour, rice flour, salt, egg, and cold water in a large bowl until completely smooth with no lumps.
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 the batter into the skillet, spreading evenly into a thin round. Cook 3-4 minutes until golden and crispy on bottom, then carefully flip and cook 2-3 minutes until both sides are 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 chili flakes in a small bowl while pancakes cook.
07 - Slice pancakes into wedges and serve immediately with dipping sauce.
# Top Tips:
01 -
- They come together in under 30 minutes with ingredients you probably already have
- The contrast between crispy edges and tender vegetable-filled center is absolutely addictive
02 -
- Cold water is non negotiable for the crispiest results
- Do not overcrowd the pan or the temperature will drop and you will lose that crunch
03 -
- Let the batter rest for 10 minutes before cooking for even better texture
- Pat your vegetables dry if they are especially wet to prevent sogginess