Description
“These Crispy Korean Spring Onion Pancakes are a quick, savory snack with a crispy exterior and tender center. With fresh spring onions and a flavorful dipping sauce, this dish comes together in just 20 minutes. Customize with your favorite vegetables or protein for a delicious and satisfying treat perfect as an appetizer or side dish.”
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
Instructions
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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.
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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.
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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.
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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.
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Flip and cook the other side: Flip the pancake and cook the other side for another 3-5 minutes until golden brown and crispy.
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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.
Notes
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 cooked chicken or tofu to the pancake batter for a protein boost.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack, Appetizer
- Method: Frying
- Cuisine: Korean, Asian
