Easy 15-min. Korean Scallion Pancake
Directions
- 1Trim and slice green onions in half and into segments.
- 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.
- 3In a large pan on medium-high heat, add oil and swirl it around.
- 4Add green onions to the pan and evenly spread them across the pan.
- 5Add the remaining batter to fill in any holes.
- 6Reduce heat to medium and fry until the bottom is golden and slightly charred.
- 7Flip the pancake over and pour oil around the edges, tilting the pan to distribute.
- 8Swirl the pancake to prevent sticking until the bottom is crispy and slightly charred.
- 9Remove and transfer to a cutting board to slice.
- 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
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