If you’re craving something crispy, flavorful, and downright addictive, then you’re absolutely going to love this Korean Scallion Pancake: An Amazing Ultimate Recipe. This savory pancake is packed with fresh scallions and just the right amount of batter to give you a golden, crunchy exterior with a soft, tender inside. It’s the kind of dish that’s easy to whip up, perfect as a snack or appetizer, and a guaranteed crowd-pleaser. Whether you’re new to Korean cooking or a seasoned fan, this pancake brings a burst of color and flavor to your table that’s impossible to resist.
Ingredients You’ll Need
Getting started on this recipe is a breeze because the ingredients are simple but essential, each playing a crucial role in building the perfect texture and taste. From the flour that serves as the base, to the scallions that provide that fresh, oniony punch, every component is thoughtfully chosen to bring this dish to life.
- 1 cup all-purpose flour: Acts as the pancake’s backbone, providing the needed structure with a tender crumb.
- 1 cup water: Keeps the batter smooth and light for a crispy texture.
- 1 bunch scallions, chopped: The star ingredient delivering a bright, fresh flavor and beautiful green flecks.
- 1 tablespoon vegetable oil: Necessary for mixing and cooking without overpowering flavors.
- 1/2 teaspoon salt: Enhances the natural flavors and balances the batter.
- Additional oil for frying (about 2-3 tablespoons): Ensures a perfectly crisp, golden crust every time.
- Optional 1/2 cup mixed vegetables (like bell peppers or carrots): Adds color and an extra layer of sweetness for variety.
- Optional 1/2 cup seafood (such as shrimp or squid): Brings a savory depth that elevates the pancake to a more indulgent level.
How to Make Korean Scallion Pancake: An Amazing Ultimate Recipe
Step 1: Prepare the Batter
Start by whisking together your all-purpose flour and salt in a large mixing bowl. This simple step ensures that the salt is evenly distributed throughout the pancake for consistent seasoning.
Step 2: Add Water Gradually
Pour the water into the flour mixture slowly, stirring gently as you go. Aim for a smooth, slightly runny batter – think of a consistency that can easily spread across the pan but is not too watery.
Step 3: Incorporate Scallions and Extras
Fold in your chopped scallions, allowing their fresh green flavor to infuse every bite. If you want to get creative, now’s the time to add any optional veggies or seafood, which bring both color and bursts of flavor into this already vibrant dish.
Step 4: Heat the Skillet
Place a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Heat is key here; the pan should be hot enough so the pancake starts crisping right away, but not so hot that it burns quickly.
Step 5: Cook the First Side
Pour half of the batter into the skillet, spreading it evenly to form a thin round pancake. Cook for about 4-5 minutes, watching closely until the bottom turns a beautiful golden brown and reaches the perfect level of crispness.
Step 6: Flip and Finish Cooking
With confidence, carefully flip the pancake over. Add another tablespoon of oil if the pan looks dry to help crisp the other side. Cook for an additional 4-5 minutes until this side is just as golden and delectable.
Step 7: Drain and Repeat
Remove your pancake and place it on paper towels to soak up any excess oil—this keeps it light and crisp. Repeat the entire cooking process with the rest of the batter, making sure each pancake is cooked to golden perfection.
Step 8: Slice and Serve
Finally, cut your pancakes into wedges—the perfect shape for sharing or enjoying bite by bite. You now have the perfect homemade Korean Scallion Pancake: An Amazing Ultimate Recipe ready to impress everyone at the table.
How to Serve Korean Scallion Pancake: An Amazing Ultimate Recipe
Garnishes
To elevate your pancakes, sprinkle on a few sesame seeds or drizzle with a little toasted sesame oil right before serving. Fresh cucumber slices or finely chopped red chili peppers can add a delightful crunch and heat, balancing the savory flavors beautifully.
Side Dishes
These pancakes work wonderfully alongside a simple soy dipping sauce made with soy sauce, rice vinegar, and a touch of sugar. For a full meal, pair with kimchi or a light vegetable salad to bring out the authentic Korean flavors and add some fresh, tangy contrast.
Creative Ways to Present
For a fun twist, stack several pancakes with layers of dipping sauce, creating mini pancake sandwiches. Alternatively, try serving them cut into small squares as finger food for parties—guests will love how easy they are to grab and savor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them in an airtight container in the refrigerator. They’ll stay tasty for up to 2 days, making it easy to enjoy this Korean Scallion Pancake: An Amazing Ultimate Recipe even after your initial feast.
Freezing
To freeze, place cooled pancakes separated by parchment paper in a freezer-safe bag or container. They can last up to one month frozen—perfect for when you want a quick snack without the fuss of starting from scratch.
Reheating
For the best texture after storage, reheat your pancake in a lightly oiled skillet over medium heat to restore that crispy exterior. Microwave reheating might be quicker but can make the pancake soggy, so stovetop is the way to go!
FAQs
Can I use gluten-free flour for this recipe?
Absolutely! Substitute with a gluten-free all-purpose flour blend, but be aware the texture may vary slightly. You might need to adjust the water slightly to get the right batter consistency.
What is the best way to chop scallions for the pancake?
Chop the scallions into roughly 2-inch pieces to ensure they hold up well during cooking and deliver bursts of flavor in each bite without wilting.
Can I make this pancake vegan?
Yes! The base recipe is naturally vegan as long as you skip any optional seafood additions. Use vegetable oil for frying, and you’re all set.
Is it necessary to add extra oil when flipping the pancake?
Adding a little more oil helps maintain a crispy texture on both sides. Without it, the second side may cook unevenly or stick to the pan.
How do I make the traditional dipping sauce?
Mix soy sauce, rice vinegar, a pinch of sugar, chopped garlic, and a dash of sesame oil. It’s simple, tangy, and the perfect companion to the savory pancake flavors.
Final Thoughts
I hope this recipe inspires you to make Korean Scallion Pancake: An Amazing Ultimate Recipe in your kitchen soon. It’s one of those dishes that feels so special and impressive but comes together with ease. Whether you’re sharing it with friends, family, or just indulging yourself, every crispy bite is pure joy. Have fun with the variations and enjoy your crispy, flavorful creation!
Print
Korean Scallion Pancake: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 pancakes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
This Korean Scallion Pancake recipe is a crispy, savory treat that combines a simple flour batter with fresh scallions and optional vegetables or seafood. Perfect as an appetizer or snack, these pancakes are pan-fried to golden perfection, offering a delightful blend of textures and flavors.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1 bunch scallions, chopped
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- Additional oil for frying (about 2-3 tablespoons)
Optional Ingredients
- 1/2 cup mixed vegetables (like bell peppers or carrots)
- 1/2 cup seafood (such as shrimp or squid)
Instructions
- Prepare the batter: In a mixing bowl, combine the all-purpose flour and salt thoroughly to evenly distribute the seasoning throughout the batter.
- Add water: Gradually pour the water into the flour mixture, stirring continuously until the batter becomes smooth and free of lumps.
- Incorporate scallions and optional ingredients: Fold in the chopped scallions. If using, add mixed vegetables or seafood at this stage and mix gently to combine.
- Preheat the skillet: Place a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil to coat the surface.
- Cook first pancake: Pour half of the batter into the skillet, spreading it out evenly to form a thin pancake.
- Cook first side: Let it cook for about 4-5 minutes until the bottom turns golden brown and crispy.
- Flip the pancake: Carefully turn the pancake over to cook the other side. Add another tablespoon of oil if the skillet looks dry.
- Cook second side: Continue cooking for another 4-5 minutes until this side is also golden brown and crispy.
- Drain excess oil: Remove the pancake from the skillet and place it on a paper towel-lined plate to soak up any excess oil.
- Repeat: Make the second pancake using the remaining batter, following the same cooking process.
- Serve: Cut both pancakes into wedges and serve hot as a delicious appetizer or snack.
Notes
- Adjust the thickness of the batter with a little more water if needed for easier spreading.
- Use a non-stick skillet to prevent sticking and use vegetable oil or another neutral oil for frying to keep an authentic flavor.
- Ensure the skillet is hot enough before adding the batter to achieve the best crispy texture.
- Optional seafood and vegetables add extra flavor and texture but can be omitted for a simpler pancake.
- Serve with soy sauce or a dipping sauce made from soy sauce, vinegar, and chili for added taste.
