Korean Crispy Scallion Pancakes
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Crispy Korean Scallion Pancakes
PREP TIME: 15 MIN
COOK TIME: 10 MIN
TOTAL TIME: 25 MIN
Yield: 2
Author: Chakriya's Kitchen
INGREDIENTS
For Pancake Batter
1/3 cup all-purpose flour
1/3 cup potato starch
1/4 tsp salt
1/2 tsp baking powder
1 tsp miso paste
1 tsp soy sauce
2/3 cup cold soda water or ice water
2 scallions, cut into 2-inch-long sections
For Dipping Sauce
2 tbsp soy sauce
1 tbsp white vinegar
1 tbsp sugar
2 tbsp white chopped onion
1 to 2 chili peppers, chopped
INSTRUCTIONS
First, make the batter. Mix miso paste and soy sauce in a mixing bowl until miso paste is dissolved with the soy sauce, then add all-purpose flour, potato starch, salt, baking powder, and 2/3 cup cold soda water or regular ice water into the same bowl. Mix and whisk until well combined. Then add the scallions into the batter. Set it aside.
Next, make the dipping sauce. Add sugar, soy sauce, white vinegar, chopped white onion, and chili peppers.
In a high heat medium frying pan, add about 3 tbsp of cooking oil and pour the pancake batter into the pan. Fry until dark golden on the bottom, then flip to the other side. Cook for 2 to 3 minutes until the other side is browned.
Transfer to a plate and serve with the dipping sauce.
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