Easy 15-min. Korean Scallion Pancake
Directions
- 1Trim the green onions.
- 2Slice green onions in half and into segments.
- 3Combine green onions, all-purpose flour, potato starch, baking powder, salt, garlic powder, chicken bouillon, onion powder, and cold water in a bowl.
- 4Mix until combined.
- 5Heat a large pan on medium-high heat.
- 6Add neutral oil and swirl it around to coat the pan.
- 7Add the green onions and evenly spread them across the pan.
- 8Add remaining batter to fill in any holes.
- 9Reduce heat to medium.
- 10Fry until the bottom is golden and slightly charred.
- 11Flip the pancake over.
- 12Pour oil around the pancake and tilt the pan to distribute it.
- 13Swirl the pancake to prevent sticking.
- 14Once the bottom is crispy and slightly charred, remove and transfer to a cutting board to slice.
- 15To make the dipping sauce, combine green onions, regular soy sauce, rice vinegar, and sesame oil.
Ingredients
- green onions
- all-purpose flour
- potato starch (or cornstarch)
- baking powder
- salt
- garlic powder
- chicken bouillon
- onion powder
- cold water
- neutral oil
- regular soy sauce
- rice vinegar (or white vinegar)
- sesame oil
Equipment
knifecutting boardbowlspoonlarge pantongsspatula
Tips
- You can also repurpose the green onions roots and soak them in 1-inch of cold water in a glass jar and place it by the window for some sun and they will begin to grow new green onions.
- You can even replant them in soil for better nutrition and you isll have green onions all year round.
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