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Crispy Korean Spring Onion Pancake on a Plate

Crispy Korean Spring Onion Pancake: Irresistibly Tasty Delight

  • Author: Julia
  • Total Time: 16 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

Crispy Korean Spring Onion Pancake – a savory, golden snack made with scallions, onions, and a simple batter. Perfectly paired with a tangy dipping sauce.

Ingredients

Scale

For the Pancake

10 stalks spring onions (scallions), roughly chopped

1/2 onion, thinly sliced

1/2 teaspoon salt

65g (1/2 cup) all-purpose flour

1 tablespoon cornflour (cornstarch)

170g (1/2 cup) water

1 tablespoon gochugaru (Korean chili flakes) – optional

For the Dipping Sauce

1/2 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon rice vinegar

1/2 tablespoon water

Instructions

  1. Prepare the vegetables – In a mixing bowl, add chopped spring onions and sliced onion. Sprinkle with salt and let sit for 10 minutes to soften.

  2. Make the batter – In another bowl, whisk all-purpose flour, cornflour, and water until smooth.

  3. Add spice (optional) – Mix in gochugaru if you prefer a spicy pancake.

  4. Combine – Add the softened onions to the batter and stir to coat evenly.

  5. Cook the pancake – Heat a non-stick skillet over medium heat with a small drizzle of oil. Pour in the batter and spread evenly.

  6. Pan-fry until crispy – Cook for 2–3 minutes per side until golden and crisp.

  7. Make the dipping sauce – Mix soy sauce, sesame oil, rice vinegar, and water in a small bowl.

  8. Serve – Slice the pancake into wedges and serve hot with dipping sauce.

Notes

For extra crispiness, use a little more oil and a slightly higher heat for the last minute of cooking.

If freezing, cool completely, layer with parchment paper, and store in an airtight container for up to 2 months.

  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Category: Appetizer
  • Method: Pan-fried
  • Cuisine: Korean

Nutrition

  • Serving Size: 1/2 pancake
  • Calories: 140 kcal
  • Sugar: 2 g
  • Sodium: 380 mg
  • Fat: 5 g
  • Saturated Fat: 0.8 g
  • Unsaturated Fat: 3.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: Crispy Korean Spring Onion Pancake, pajeon recipe, Korean scallion pancake, Korean pancake batter, easy Korean snacks, vegetarian Korean recipes, Korean appetizer

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Find it online: https://www.homemadevibes.com/crispy-korean-spring-onion-pancake-recipe/