Crispy Korean Scallion Pancakes (Print)

Golden, crispy pancakes loaded with scallions and vegetables, ready in 30 minutes. Perfect with savory dipping sauce.

# What You’ll Need:

→ Batter

01 - 1 cup all-purpose flour
02 - 2 tablespoons rice flour
03 - 1 cup cold water
04 - 1 large egg
05 - 1/2 teaspoon salt

→ Vegetables

06 - 1 bunch scallions, 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, 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 or red pepper flakes

# How To Make:

01 - Whisk together all-purpose flour, rice flour, salt, egg, and cold water in a large bowl until smooth and lump-free.
02 - Gently fold scallions, carrots, onion, and any desired 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 one-quarter of the batter into the skillet, spreading evenly into a thin round. Cook 3–4 minutes until golden and crispy on bottom.
05 - Carefully flip pancake and cook 2–3 minutes longer until both sides are golden brown and crispy.
06 - Continue with remaining batter, adding more oil as needed between pancakes.
07 - Combine soy sauce, rice vinegar, sesame oil, sugar, chopped scallion, and chili flakes in a small bowl. Mix until sugar dissolves.
08 - Slice pancakes into wedges and serve immediately with dipping sauce on the side.

# Expert Tips:

01 -
  • These pancakes come together in under 30 minutes with ingredients you probably already have in your pantry
  • The edges get impossibly crispy while staying tender inside, creating that perfect texture contrast everyone craves
02 -
  • Cold water is non-negotiable here, I tried room temperature once and the texture turned dense instead of airy
  • Letting the batter rest for 10 minutes before cooking makes a noticeable difference in the final crispiness
03 -
  • Keep your finished pancakes in a 200 degree F oven while you finish the rest of the batch to serve everything hot
  • Cast iron skillets create the crispest edges but non-stick works perfectly fine if that is what you have

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