Cook and Scale
Korean Scallion Pancake
4 servings · 30 min total
Crisp, chewy savory pancake studded with scallions and chili, pan-fried until golden. Served with a tangy soy dipping sauce.
Ingredients
- 150 g wheat flour
- 2 tbsp cornstarch
- 1 egg
- 2¼ dl water
- 1 spring onion, cut into batons
- 1 fresh chilli, sliced
- 4 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- salt to taste
Contains: Gluten, Egg, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the pancake batter — Whisk together the flour, cornstarch, egg, water, and a pinch of salt until smooth. Stir in the scallions and chili.
- 2.
Cook the first side — Heat 2 tablespoons of the vegetable oil in a large non-stick pan over medium heat. Pour in the batter, spreading it thinly to the edges, and cook for 4 minutes until the underside is golden.
- 3.
Flip and crisp the pancake — Drizzle the remaining oil around the edges, flip carefully, and cook for another 5 minutes, pressing gently, until both sides are crisp and deeply golden.
- 4.
Make the dipping sauce — Whisk together the soy sauce, rice vinegar, sesame oil, and sesame seeds for the dipping sauce. Slice the pancake into wedges and serve hot with the sauce.