Crispy Savory Korean Pancakes (Printable)

Crispy savory pancakes made with scallions, carrots, and onion. 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 (about 8), 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 (shrimp or squid), 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 (Korean chili flakes) or red pepper flakes

# How To Make It:

01 - Whisk together all-purpose flour, rice flour, salt, egg, and cold water in a large bowl until smooth batter forms.
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 evenly into a thin round. Cook 3-4 minutes until bottom is golden and crispy.
05 - Carefully flip pancake and cook another 2-3 minutes until both sides are golden brown and crispy.
06 - Repeat with remaining batter, adding more oil as needed between batches.
07 - Mix soy sauce, rice vinegar, sesame oil, sugar, chopped scallion, and chili flakes in a small bowl until sugar dissolves.
08 - Slice pancakes into wedges and serve hot with dipping sauce on the side.

# Tips from dashanddishes:

01 -
  • They come together in under 30 minutes with ingredients you probably already have in your kitchen
  • The contrast between that lace-crisp edge and tender scallion center is absolutely addictive
  • They are perfect for using up whatever vegetables are languishing in your crisper drawer
02 -
  • I once tried to rush by making one giant pancake instead of smaller ones and ended up with a soggy, undercooked mess that fell apart when I flipped it
  • Letting the pan get properly hot before adding the batter is the difference between a sad, limp pancake and one with those gorgeous lacey edges
  • The first pancake is always the ugliest, so consider it a test run and adjust your heat if needed before moving on to the rest
03 -
  • Use a well-seasoned cast iron skillet if you have one, it creates the most even, golden crust
  • Let the pancake sit in the pan for a full 30 seconds after flipping to ensure the second side gets properly crisp
  • Cut scallions on a diagonal for longer, more elegant pieces that look beautiful running through the pancake

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