Description
This crispy Korean scallion pancake recipe offers a delightful balance of a light, crispy texture and savory flavor. Made with fresh green onions, a simple batter seasoned with garlic and onion powder, and a special dipping sauce, it’s the perfect appetizer or snack that’s irresistible and quick to prepare.
Ingredients
Scale
For the Pancake Batter and Filling
- 1 cup all-purpose flour
- 2 tablespoons potato starch or cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon chicken bouillon powder (vegetarian alternative can be used)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup very cold water
- 1 bunch green onions, washed, trimmed, and cut into 1.5-inch pieces
- 2.5 tablespoons vegetable oil or any neutral oil (for frying)
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or white vinegar
- 1 teaspoon sesame oil
- 2 tablespoons finely chopped green onion (for garnish)
Instructions
- Prepare the green onions: Wash the green onions thoroughly to remove any dirt. Pat them dry and trim off the roots. Split them down the middle and chop into 1.5-inch long pieces, then transfer into a large mixing bowl.
- Combine the batter: Add the all-purpose flour, potato starch, baking powder, salt, chicken bouillon powder, garlic powder, onion powder, and very cold water on top of the green onions. Gently mix until just combined, being careful not to overmix to maintain batter lightness.
- Heat the pan: Warm a large non-stick pan over medium-high heat. Pour in 2.5 tablespoons of vegetable oil and swirl it around to coat the bottom evenly.
- Add the onions: Once the oil is hot, spread the chopped green onions evenly and thinly across the pan surface.
- Pour the batter: Use a spatula to scrape the remaining batter over the green onions, filling any gaps to form an even layer.
- Fry the first side: Reduce heat to medium and cook until the bottom is crispy and golden brown with slight charring on the onions, about 3 minutes.
- Flip the pancake: Carefully flip the pancake using a large spatula. Pour the remaining oil along the edges of the pan and swirl the pancake to coat with oil.
- Fry the second side: Cook until the other side is golden brown and the onions are slightly charred, about 2-3 minutes. Press gently with the spatula for even crispiness.
- Slice and serve: Transfer the pancake to a cutting board and cut into small squares or wedges. Place on a serving plate.
- Mix the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, and sesame oil. Garnish with finely chopped green onions and serve alongside the pancake for dipping.
Notes
- Using very cold water in the batter helps achieve a crispier texture.
- Chicken bouillon powder can be replaced with a vegetarian bouillon or omitted for a vegetarian version.
- Be careful not to overmix the batter to keep the pancake tender yet crispy.
- Pressing the pancake gently while cooking helps to create an even crust.
- Serve immediately for best texture and flavor.
