Description
Crispy Korean Spring Onion Pancakes are a delicious and savory dish that will wow your taste buds with their crispy texture and flavorful ingredients.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups water
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 1 bunch green onions, chopped
- 1 medium carrot, grated (optional)
- 1 tablespoon vegetable oil (for frying)
Instructions
- In a large mixing bowl, combine the flour, water, salt, and sesame oil. Whisk until the batter is smooth and free of lumps.
- Stir in the chopped green onions and grated carrot (if using) until evenly distributed.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
- Pour half of the batter into the skillet, spreading it evenly to form a pancake about ½ inch thick.
- Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip the pancake and cook for another 3-4 minutes on the other side.
- Remove the pancake from the skillet and place it on a paper towel to absorb excess oil. Repeat with the remaining batter.
- Cut the pancakes into wedges and serve hot with soy sauce or a dipping sauce of your choice.
Notes
- Add diced bell peppers or zucchini for extra flavor and nutrition.
- For a spicier version, mix in some chopped jalapeños or serve with a spicy dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg