Crispy Korean Scallion Pancakes (Printable View)

Crispy savory pancakes loaded with scallions and vegetables, ready in 30 minutes.

# What You’ll 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

# Cooking Steps:

01 - Whisk together all-purpose flour, rice flour, salt, egg, and cold water in a large bowl until smooth and lump-free.
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 about one-quarter of the batter into the skillet, spreading quickly into a thin, even round. Cook for 3-4 minutes until the bottom is golden brown and crispy.
05 - Carefully flip the pancake and cook for another 2-3 minutes until both sides are golden and crispy. Transfer to a serving plate.
06 - Repeat with remaining batter, adding more oil as needed between pancakes.
07 - Combine soy sauce, rice vinegar, sesame oil, sugar, chopped scallion, and chili flakes in a small bowl. Stir until sugar dissolves.
08 - Slice pancakes into wedges and serve immediately with the dipping sauce on the side.

# Expert Tips:

01 -
  • The combination of crispy edges and tender vegetable-filled center is absolutely addictive
  • Ready in 30 minutes with ingredients you probably already have in your kitchen
  • Perfect for those nights when you want something comforting but not heavy
  • The dipping sauce ties everything together with that perfect sweet and tangy balance
02 -
  • Cold water is crucial for crispiness, room temperature batter gives you sad, floppy pancakes
  • Do not overcrowd the pan or the temperature will drop and you will lose that crispy edge
  • Let the pancake cook undisturbed for the first few minutes or it will tear when you try to flip
03 -
  • Use a well seasoned cast iron or non stick pan for the crispiest results
  • Cut scallions on a diagonal for a more elegant presentation
  • Double the dipping sauce because everyone will want extra

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