Description
A golden, crispy Korean spring onion pancake with tender scallions inside and a savory dipping sauce, perfect as a snack, appetizer, or side dish.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 cup cold water
- 1 large egg
- 6–7 spring onions, cut into 2–3 inch lengths
- 1/2 teaspoon salt
- 3–4 tablespoons vegetable oil
- 2 tablespoons soy sauce (for dipping sauce)
- 1 tablespoon rice vinegar (for dipping sauce)
- 1 teaspoon sesame oil (for dipping sauce)
Instructions
- Preheat Your Equipment: Heat a large skillet over medium heat while you prepare the batter.
- Combine Ingredients: In a mixing bowl, whisk together flour, cornstarch, cold water, egg, and salt until just combined.
- Prepare Your Cooking Vessel: Add vegetable oil to the skillet and swirl to coat the bottom.
- Assemble the Dish: Arrange the spring onions in the skillet, then pour the batter over them evenly.
- Cook to Perfection: Fry for 3–4 minutes per side until golden brown and crispy, pressing gently with a spatula.
- Finishing Touches: Mix soy sauce, rice vinegar, and sesame oil to create the dipping sauce.
- Serve and Enjoy: Slice into wedges with kitchen scissors and serve hot with dipping sauce.
Notes
- Use cold water in the batter for crispier results.
- Do not overmix, a few lumps are fine.
- Reheat leftovers in a skillet to bring back the crunch.
- For variety, try adding kimchi, seafood, or zucchini.
Nutrition
- Serving Size: 1 pancake slice
- Calories: 210
- Sugar: 1g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg