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
Scale
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.
