Crispy Korean Spring Onion Pancake Recipe
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.
- 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
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
- 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.
- Add spring onions: Gently fold the finely chopped spring onions into the batter, ensuring they are evenly distributed throughout.
- 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.
- 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.
- 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.
- 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
