Crispy Korean Scallion Pancakes (Printer-friendly)

Golden, crispy Korean pancakes loaded with scallions and vegetables, ready in 30 minutes. Served with tangy soy-vinegar dipping sauce.

# What You 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

# How to Make It:

01 - Whisk together all-purpose flour, rice flour, salt, egg, and cold water in a large bowl until smooth batter forms.
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 bottom is golden and crispy.
05 - Carefully flip pancake and cook 2-3 minutes longer until both sides are golden brown and crispy.
06 - Repeat with remaining batter, adding more oil as needed between batches.
07 - Mix soy sauce, rice vinegar, sesame oil, sugar, chopped scallion, and chili flakes in a small bowl until sugar dissolves.
08 - Slice pancakes into wedges and serve immediately with dipping sauce on the side.

# Expert Tips:

01 -
  • The contrast between shattering edges and tender centers makes these impossible to stop eating
  • You can throw in whatever vegetables are languishing in your crisper drawer
02 -
  • Cold water makes all the difference between chewy and shatteringly crisp edges
  • Do not overcrowd the pan with batter or the pancakes will steam instead of fry
03 -
  • Heat your serving plates in the oven so the pancakes stay crispy longer
  • Mix the dipping sauce right before serving so the flavors stay bright

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