Description
This Korean Scallion Pancake recipe offers a crispy, savory delight featuring a light batter loaded with fresh scallions and optionally julienned carrots. Served with a tangy dipping sauce made of soy sauce, rice vinegar, and sesame, it is a perfect appetizer or side dish that captures authentic Korean flavors. Easy to prepare on the stovetop, these pancakes are golden, flavorful, and versatile enough to include seafood variations.
Ingredients
Scale
Batter
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 cup cold water
- 1 egg
- 1 bunch scallions (green onions), trimmed and cut into 2–3 inch lengths
- 1 small carrot, julienned (optional)
- 2 tablespoons vegetable oil (for frying)
Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon toasted sesame seeds (optional)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the flour, cornstarch, and salt. Add cold water and the egg, then whisk until a smooth batter forms.
- Add Vegetables: Fold in the scallions and carrots (if using) until they are evenly coated in the batter, ensuring an even distribution for flavor and texture.
- Heat the Skillet: Place a nonstick skillet over medium-high heat and heat 1 tablespoon of vegetable oil until hot but not smoking.
- Cook the Pancakes: Pour half the batter into the skillet, spreading it evenly into a thin, round pancake shape. Cook for 3–4 minutes until the bottom turns golden brown and crispy.
- Flip and Finish Cooking: Carefully flip the pancake and cook the other side for another 2–3 minutes until golden and cooked through.
- Repeat for Remaining Batter: Remove the cooked pancake from the skillet and repeat the process with the remaining batter, adding more oil if needed for frying.
- Slice and Serve: Cut the pancakes into wedges and serve hot alongside the prepared dipping sauce.
- Make the Dipping Sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, red pepper flakes, and toasted sesame seeds. Stir until the sugar dissolves. Serve alongside the pancakes for dipping.
Notes
- For a seafood variation, add chopped shrimp or squid to the batter before cooking.
- The batter can be prepared ahead of time and refrigerated for up to 4 hours before cooking.
- Adjust the amount of red pepper flakes in the dipping sauce to control heat level.
- Use a nonstick skillet for best results in cooking pancakes evenly and preventing sticking.
- Serve immediately for optimal crispiness; pancakes can become slightly soggy if left out too long.
