Crispy Korean Spring Onion Pancake Recipe

Introduction

Crispy Korean Spring Onion Pancake is a delightful savory treat that’s both simple and satisfying. With a crisp exterior and flavorful spring onions, it’s perfect as a snack or appetizer.

Ingredients

• 1 cup all-purpose flour
• 1 cup cold water
• 5-6 fresh spring onions, finely chopped
• 1 pinch salt
• 3 tablespoons vegetable oil

Instructions

1. Step 1: In a mixing bowl, combine the flour and salt. Gradually add the cold water while stirring until you achieve a smooth batter.
2. Step 2: Fold in the chopped spring onions until evenly distributed.
3. Step 3: Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
4. Step 4: Pour half of the batter into the skillet and spread it evenly; cook for 3-4 minutes until golden brown.
5. Step 5: Flip carefully and cook for another 3-4 minutes until crispy on both sides.
6. Step 6: Remove and keep warm while repeating with the remaining batter. Serve immediately with soy sauce or your choice of dipping sauce.

Tips & Variations

• For extra crispiness, add a little rice flour to the batter.
• Try adding finely chopped chili or kimchi for a spicy kick.
• Serve with a simple dipping sauce made from soy sauce, vinegar, and a touch of sesame oil.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness rather than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green onions instead of spring onions?

Yes, green onions work well and will provide a similar fresh flavor to the pancake.

Is it necessary to use cold water in the batter?

Using cold water helps keep the batter light and results in a better texture for the pancake, but room temperature water can be used if needed.

Crispy Korean Spring Onion Pancake Recipe

Print Recipe

★★★★★

4.8 from 58 reviews

This Crispy Korean Spring Onion Pancake recipe offers a delightful and savory snack or appetizer featuring a crunchy texture and fresh, aromatic spring onions. Made with a simple batter of flour, water, and spring onions, these pancakes are pan-fried to golden perfection and served best with soy sauce or a dipping sauce of your choice.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 medium pancakes, serves 2-3 people 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Batter

• 1 cup all-purpose flour
• 1 cup cold water
• 1 pinch salt

Filling

• 5–6 fresh spring onions, finely chopped

For Cooking

• 3 tablespoons vegetable oil

Instructions

1. Prepare the batter: In a mixing bowl, combine the all-purpose flour and a pinch of salt. Gradually add the cold water while stirring continuously until you form a smooth, lump-free batter.
2. Add spring onions: Gently fold the finely chopped spring onions into the batter, ensuring they are evenly distributed throughout.
3. Heat the skillet: Place a non-stick skillet over medium heat and add 2 tablespoons of vegetable oil. Allow the oil to heat until shimmering, which will help achieve a crispy crust.
4. Cook the first side: Pour half of the batter into the hot skillet and spread it out evenly into a round shape. Cook for 3 to 4 minutes, or until the bottom turns golden brown and crispy.
5. Flip and cook the other side: Carefully flip the pancake using a spatula, then cook for another 3 to 4 minutes until both sides are crisp and golden.
6. Repeat and serve: Remove the pancake from the skillet and keep warm. Add the remaining 1 tablespoon of oil, if needed, and repeat the cooking process with the rest of the batter. Serve immediately with soy sauce or your favorite dipping sauce.

Notes

• Use cold water to create a lighter batter that crisps up nicely.
• Adjust oil quantity as needed to ensure the pancakes crisp without sticking.
• For extra flavor, add a pinch of black pepper or a splash of soy sauce into the batter.
• Serve immediately to enjoy the best texture, as pancakes can become soggy when cooled.
• Gluten-free flour can be substituted to make this recipe gluten-free.

Keywords: Korean spring onion pancake, crispy scallion pancake, savory pancake, Korean appetizer, pajeon, pan-fried pancake