INGREDIENTS
Pancakes
- 1 bunch scallions, washed, with the ends trimmed and cut in half lengthwise if thick
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 3/4 cup ice water
- 1 egg, lightly beaten, divided
- 4-6 tablespoons vegetable oil
Dipping Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon thinly sliced scallions
- 1 clove garlic, minced
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon toasted sesame seeds
- Pinch of red pepper flakes
- Freshly ground black pepper
All Recipes
Korean Pancakes with Scallions and Dipping Sauce
DIRECTIONS
- Cut off ends of scallions and slice in half lengthwise, if the scallions are thick, and in the middle if they are too long to fit in the pan.
- In a large bowl, mix the flour, cornstarch, salt, garlic, and half of the egg with the ice water. If the batter seems too thick, add a little more water (about 1 teaspoon at a time) until the batter is runny, but still slightly thick.
- Heat 2 tablespoons of the oil in a non-stick pan over medium heat, then pour half of the pancake batter into the pan, swirling it into a thin pancake like how you would form a crepe. Immediately arrange half of the scallions on top of the batter in a single layer.
- Drizzle with half of the remaining beaten egg, then cook until the bottom is golden brown (about 3 to 4 minutes), then flip over and cook another 3 to 4 minutes, add more oil, if necessary, until the pancake is crisp and golden brown.
- Repeat with remaining batter and ingredients, then serve hot with dipping sauce.
Dipping Sauce
- Combine all the ingredients for the dipping sauce in a small bowl and whisk together.
Total Preparation Time: 15-20 minutes