15-Minute Korean Scallion Pancake (Print Version)
# Ingredients:
→ For Frying
01 -
5 tablespoons vegetable oil or any neutral oil
→ For the Pancake Batter
02 -
1 cup green onions, packed
03 -
¼ cup all-purpose flour
04 -
¼ cup potato starch or cornstarch
05 -
1 teaspoon baking powder
06 -
⅛ teaspoon salt
07 -
½ teaspoon chicken bouillon powder
08 -
1 teaspoon garlic powder
09 -
½ teaspoon onion powder
10 -
½ cup very cold water
→ For the Dipping Sauce
11 -
2 tablespoons soy sauce
12 -
2 tablespoons rice vinegar or white vinegar
13 -
½ tablespoon sesame oil
14 -
1 tablespoon green onion, finely chopped
# Instructions:
01 -
Wash and dry green onions thoroughly. Split thick white parts lengthwise, cut into 1.5 inch pieces.
02 -
Combine all batter ingredients with prepared green onions. Mix until just combined, don't overmix.
03 -
Heat large non-stick pan over medium-high heat with 2.5 tablespoons oil. Add green onions first, spread evenly, then pour batter over top.
04 -
Reduce to medium heat. Cook until bottom is crispy golden brown and onions slightly charred, about 3 minutes.
05 -
Flip pancake, add remaining oil around edges. Cook 2-3 minutes until golden brown, pressing occasionally for crispiness.
06 -
Combine all dipping sauce ingredients in small bowl. Serve with sliced pancake.
# Notes:
01 -
Don't substitute potato/cornstarch with rice or tapioca starch
02 -
Use very cold water for best results
03 -
Can be served as appetizer or side dish