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Crispy Korean Spring Onion Pancake

A delightful, crispy pancake filled with fresh spring onions, perfect for a family gathering or cozy evening.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Asian, Korean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour
  • 1 cup water
  • 1/2 teaspoon salt
For the Pancakes
  • 1 bunch spring onions, chopped
  • vegetable oil for frying Be generous with the oil for crispy texture.
  • soy sauce for dipping (optional) Serves as a delicious dipping sauce.

Method
 

Preparation
  1. In a mixing bowl, combine the all-purpose flour, water, and salt. Stir well until you have a smooth batter.
  2. Gently fold in the chopped spring onions into the batter.
Cooking
  1. In a frying pan, heat a generous amount of vegetable oil over medium-high heat.
  2. Pour half of the batter into the hot pan, spreading it out into a round shape. Let it cook for about 3-4 minutes.
  3. Carefully flip the pancake using a spatula, and cook for another 3-4 minutes on the other side until it’s golden brown and crispy.
  4. Transfer the pancake to a paper towel-lined plate to absorb excess oil. Repeat with the remaining batter.
  5. Slice your pancakes into wedges and serve warm with soy sauce for dipping.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month. Reheat in a skillet over medium heat to maintain crispiness.