Crispy Korean Scallion Pancakes (Printable)

Golden, crispy pancakes loaded with fresh scallions and vegetables, ready in 30 minutes.

# What You Need:

→ Batter

01 - 1 cup all-purpose flour
02 - 2 tablespoons rice flour (optional, for extra crispiness)
03 - 1 cup cold water
04 - 1 large egg
05 - 1/2 teaspoon salt

→ Vegetables

06 - 1 bunch scallions (about 8), cut into 2-inch pieces
07 - 1/2 cup julienned carrots
08 - 1/2 cup thinly sliced onion

→ Optional Add-ins

09 - 1/2 cup thinly sliced mushrooms
10 - 1/2 cup seafood mix (shrimp or squid), chopped
11 - 1/4 cup kimchi, chopped

→ For Frying

12 - 2–3 tablespoons vegetable oil

→ Dipping Sauce

13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sesame oil
16 - 1/2 teaspoon sugar
17 - 1 teaspoon finely chopped scallion
18 - 1/2 teaspoon gochugaru (Korean chili flakes) or red pepper flakes (optional)

# How To Make:

01 - Whisk together all-purpose flour, rice flour, salt, egg, and cold water in a large bowl until smooth batter forms.
02 - Gently fold scallions, carrots, onion, and any optional add-ins into the batter until evenly distributed.
03 - Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
04 - Pour about a quarter of the batter into the skillet, spreading evenly into a thin round pancake. Cook for 3–4 minutes until bottom is golden and crispy.
05 - Carefully flip pancake and cook another 2–3 minutes until both sides are golden brown and crispy.
06 - Repeat with remaining batter, adding more oil as needed between pancakes.
07 - Mix soy sauce, rice vinegar, sesame oil, sugar, chopped scallion, and chili flakes in a small bowl until sugar dissolves.
08 - Slice pancakes into wedges and serve hot with dipping sauce on the side.

# Expert Tips:

01 -
  • The contrast between shattering crisp edges and tender vegetable-filled centers is absolutely addictive
  • These come together in under thirty minutes but taste like they required hours of technique
  • The dipping sauce strikes that perfect balance of salty tangy and slightly sweet that keeps you reaching for just one more wedge
02 -
  • Cold water is not optional. Warm or room temperature water makes the texture completely different and much less crispy
  • Resist the urge to flip too early. The bottom needs full contact time to develop that golden crust that holds up to the dipping sauce
  • Don't overcrowd the pan with vegetables or the pancake won't cook through evenly before burning
03 -
  • A cast iron skillet holds heat beautifully and creates the most evenly crisped surface
  • If your pancake is browning too quickly before cooking through, reduce heat slightly and cover for the last minute
  • Extra dipping sauce keeps for weeks in the refrigerator and is fantastic on rice bowls or noodles

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