Name: Crispy Korean Spring Onion Pancake Like You've Never Tasted
Prep time: PT-487901H50M44S
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: For the Pancakes:; 1 bunch spring onions, chopped; 1 cup all-purpose flour (use gluten-free flour for a gluten-free option); 1 cup water, chilled; 1 teaspoon salt (adjust to taste); 1 teaspoon gochugaru (or red chili flakes); 2 tablespoons oil (vegetable or canola oil for frying); For the Dipping Sauce:; 2 tablespoons soy sauce (use gluten-free tamari if needed); Optional Add-ins:; 1 medium carrot, grated or julienned; 1 medium zucchini, chopped finely; 1 cup kimchi, chopped

Crispy Korean Spring Onion Pancake Like You've Never Tasted

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Why You’ll Love This Recipe

These Korean Spring Onion Pancakes are the perfect blend of crispy and tender. The crispy edges and soft center make them a satisfying treat, while the spicy kick from gochugaru or chili flakes gives them an extra layer of flavor. The best part is that they come together in under 20 minutes, making them the perfect quick snack or appetizer for any occasion. Pair with a simple soy dipping sauce, and you’ve got yourself a dish that’s both comforting and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pancakes

1 bunch spring onions, chopped
1 cup all-purpose flour (use gluten-free flour for a gluten-free option)
1 cup water, chilled
1 teaspoon salt (adjust to taste)
1 teaspoon gochugaru (or red chili flakes)
2 tablespoons oil (vegetable or canola oil for frying)

For the Dipping Sauce

2 tablespoons soy sauce (use gluten-free tamari if needed)

Optional Add-ins

1 medium carrot, grated or julienned
1 medium zucchini, chopped finely
1 cup kimchi, chopped

Directions

Make the batter: In a mixing bowl, combine the flour and salt. Gradually add the chilled water while stirring until a smooth batter forms. Let it sit for 5 minutes.
Add the spring onions and vegetables: Gently fold in the chopped spring onions and any optional vegetables like carrots, zucchini, or kimchi into the batter.
Heat the skillet: Heat a non-stick skillet over medium-high heat and pour in enough vegetable oil to cover the bottom of the pan. Heat for about 2 minutes until the oil is shimmering.
Cook the pancake: Pour the batter into the skillet, spreading it into an even layer about half an inch thick. Cook for 3-5 minutes until the pancake is golden brown.
Flip and cook the other side: Flip the pancake and cook the other side for another 3-5 minutes until it’s golden brown and crispy.
Cool and serve: Remove the pancake from the skillet and let it cool slightly on a wire rack. Serve warm with soy sauce for dipping.

Servings and Timing

Yield: 4 pancakes
Prep time: 5 minutes
Cook time: 10 minutes
Resting time: 5 minutes
Total time: 20 minutes
Calories: ~200 per pancake

Variations

Add extra vegetables: Feel free to add finely chopped vegetables like bell peppers, spinach, or mushrooms for a twist on the classic.
Spicy version: Increase the amount of gochugaru or add a dash of hot sauce to the batter for a spicier kick.
Vegan option: Use a plant-based alternative for the soy sauce and ensure your oil is plant-based for a vegan-friendly dish.
Protein-packed: Add some cooked chicken or tofu to the pancake batter for a protein boost.

Storage/Reheating

Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the pancakes in a skillet over medium heat to crisp them up again, or microwave them for a softer texture.

FAQs

Can I make this pancake gluten-free?

Yes, simply use gluten-free flour to make this pancake gluten-free. The texture will remain similar, and it will still be delicious!

Can I add meat to this recipe?

Yes, you can add cooked ground meat, such as chicken or beef, to the batter for added flavor and protein.

Can I make the pancakes ahead of time?

While these pancakes are best served fresh, you can prepare the batter in advance and store it in the fridge for up to 2 hours before cooking.

Can I freeze the pancakes?

Yes, you can freeze the pancakes for up to 1 month. Reheat them in a skillet over low heat to retain the crispiness.

Can I use a different type of flour?

Yes, you can experiment with different types of flour, such as rice flour or chickpea flour, but the texture may vary slightly.

How do I know when the pancake is done?

The pancake is done when both sides are golden brown and crispy, and it has a slightly firm texture when you press down on it.

Can I make this without the dipping sauce?

Absolutely! The pancake is flavorful enough on its own, but the soy dipping sauce adds an extra savory touch that pairs perfectly with the crispy texture.

Can I make these mini-sized pancakes?

Yes, you can make smaller pancakes by adjusting the amount of batter you pour into the skillet. Just be sure to adjust the cooking time accordingly.

Conclusion

These Crispy Korean Spring Onion Pancakes are a quick, delicious, and versatile dish that everyone will love. With their crispy edges, tender center, and customizable ingredients, they’re perfect for snacking or serving as an appetizer. Whether you enjoy them with the simple soy dipping sauce or add extra vegetables or protein, these pancakes are sure to impress and become a go-to favorite in your kitchen.