Easy 15-min. Korean Scallion Pancake

15 mins
Serves 1
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Directions

  1. 1Trim and slice green onions in half and into segments.
  2. 2Combine green onions, all-purpose flour, potato starch, baking powder, salt, garlic powder, chicken bouillon, onion powder, and cold water in a bowl. Mix until combined.
  3. 3In a large pan on medium-high heat, add oil and swirl it around.
  4. 4Add green onions to the pan and evenly spread them across the pan.
  5. 5Add the remaining batter to fill in any holes.
  6. 6Reduce heat to medium and fry until the bottom is golden and slightly charred.
  7. 7Flip the pancake over and pour oil around the edges, tilting the pan to distribute.
  8. 8Swirl the pancake to prevent sticking until the bottom is crispy and slightly charred.
  9. 9Remove and transfer to a cutting board to slice.
  10. 10To make the dipping sauce, combine green onions, soy sauce, rice vinegar, and sesame oil.

Ingredients

  • 1 bunch green onions
  • 1 cup all-purpose flour
  • 1 cup potato starch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon chicken bouillon
  • 1 teaspoon onion powder
  • 1 cup cold water
  • 2 tablespoons neutral oil
  • 2 tablespoons green onions
  • 2 tablespoons regular soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil

Equipment

knifebowllarge pantongsspatula