Go Back
Korean Pancake Recipe

Korean Scallion Pancake Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 6 scallions, trimmed and cut into 3-inch pieces
  • 1/2 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1/4 tsp fine sea salt
  • 1/4 cup cold water
  • 1 large egg
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp sugar
  • 1 tsp sesame seeds
  • Pinch of gochugaru (optional)

Method
 

  1. Mix soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, and gochugaru in a small bowl for the dipping sauce.
  2. Whisk flour, cornstarch, salt, water, and egg in a bowl until smooth and thin.
  3. Heat oil in a 10-inch nonstick skillet over medium-high heat. Add scallions in a single layer, pour batter evenly over them, and cook until golden underneath, about 4 minutes. Flip and cook the second side until crisp, about 3 minutes.
  4. Slide onto a cutting board, slice, and serve hot with the dipping sauce.

Notes

The pancake is best eaten straight from the pan while the crust is crisp. If you are making a second one right away, wipe the skillet clean and add fresh oil so the second batch fries just as evenly.