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Korean Scallion Pancake

Crispy on the outside and chewy on the inside, Korean Scallion Pancakes are a savory delight packed with fresh scallion flavors, perfect for gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Appetizer, Snack
Cuisine: Korean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour You can substitute with whole wheat flour for a healthier option.
  • 1 cup water Gradually added to create the batter.
  • 1/2 teaspoon salt To enhance flavor.
  • 1 bunch scallions, chopped Main flavor component.
  • as needed tablespoons Oil for frying Used to achieve a crispy texture.
Optional Ingredients
  • as desired varies additional vegetables or seafood (like shrimp or mussels) Customize to your liking.

Method
 

Preparation
  1. In a mixing bowl, combine the all-purpose flour and salt.
  2. Gradually add in the water, mixing to create a smooth batter. It should be somewhat thin but still able to hold its own when frying.
  3. Gently fold in the chopped scallions until evenly distributed. If using additional vegetables or seafood, mix them in now.
Cooking
  1. On medium heat, pour a generous layer of oil into a non-stick frying pan. Allow it to heat until shimmering but not smoking.
  2. Pour about half a cup of the batter into the pan, swirling it around to create a thin, even layer. Let it cook for around 3-4 minutes, or until golden brown on the bottom.
  3. Flip and cook for another 3-4 minutes on the other side. Repeat this step for remaining batter.
Serving
  1. Transfer the pancakes to a plate lined with paper towels to absorb any excess oil. Slice into wedges and serve warm with your favorite dipping sauce.

Notes

For extra flavor, add toppings like gochujang or garlic soy sauce. Enjoy with family and customize with various veggies or proteins.