Classic Korean Scallion Pancake

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Crispy on the outside with tender scallions tucked into a savory batter, this classic Korean scallion pancake is the ultimate shareable snack or side. Served with a tangy soy dipping sauce, it comes together in one skillet with simple pantry staples.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 2 gSugar
• 8 gProtein
• 720 mgSodium
• 280 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the batter

• 1 cup all-purpose flour
• 1/4 cup rice flour
• 1 large egg, beaten
• 3/4 cup ice-cold water
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground white pepper

For the pancake

• 10 large scallions, roots trimmed and cut into 4-inch lengths
• 1/2 cup cleaned squid rings or small peeled shrimp (optional)
• 3 tablespoons vegetable oil, plus more as needed

For the dipping sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon gochugaru (Korean chili flakes)
• 1 small garlic clove, finely grated
• 1 scallion, thinly sliced
• 1/2 teaspoon toasted sesame seeds

Directions

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, gochugaru, grated garlic, sliced scallion, and sesame seeds. Set aside to let the flavors meld.
2. In a large mixing bowl, whisk the all-purpose flour, rice flour, salt, and white pepper. Add the beaten egg and ice-cold water, then whisk just until a smooth, thin batter forms with no lumps; do not overmix.
3. Heat 2 tablespoons of vegetable oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Lay the scallion pieces in a single layer across the pan, then scatter the squid or shrimp evenly over the top.
4. Pour the batter slowly over the scallions, tilting the pan so it spreads evenly to the edges. Cook undisturbed for 4 to 5 minutes, until the underside is deep golden and crisp.
5. Carefully flip the pancake using a large spatula (or invert onto a plate, then slide back into the pan). Drizzle the remaining 1 tablespoon of oil around the edges and cook another 3 to 4 minutes until the second side is golden and the center is set.
6. Slide the pancake onto a cutting board, let it rest for 1 minute, then slice into 8 wedges. Serve immediately with the dipping sauce on the side.

Cook’s Notes

• Ice-cold water is the secret to a crispier, lighter batter; avoid room-temperature water.
• Resist pressing down on the pancake while it cooks or you will lose the airy, crackly texture.
• If scallions at your market are thin, bundle 3 to 4 stalks together to mimic the thicker Korean pa ( scallions used traditionally.
• For extra crunch, sprinkle 2 tablespoons of cornstarch into the dry flour mixture.
• The dipping sauce keeps well refrigerated for up to 5 days and tastes even better the next day.

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