Description
A delightful dish that captures the vibrant essence of Korean cuisine with crispy texture and a burst of spring onion flavor.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 2 tablespoons Cornstarch
- 3/4 cup Cold Water
- 1 large Egg
- 1/2 teaspoon Salt
- 1 bunch Spring Onions, sliced into 3-inch pieces
- 3 tablespoons Vegetable Oil (for frying)
- 2 tablespoons Soy Sauce (for dipping sauce)
- 1 tablespoon Rice Vinegar (for dipping sauce)
- 1 teaspoon Toasted Sesame Seeds (optional for dipping sauce)
- 1/4 teaspoon Red Pepper Flakes (optional for dipping sauce)
Instructions
- Start by heating your skillet over medium-high heat. Add 1 tablespoon of oil and allow it to become hot and shimmering.
- In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, salt, egg, and cold water until you achieve a smooth batter.
- Ensure your pan is ready for action. The oil should be shimmering but not smoking. Pour the pancake batter into the pan, spreading it evenly and thinly.
- Scatter the spring onions over the pancake batter in the pan. Press them gently into the batter.
- Fry the pancake for about 4-5 minutes on one side until it’s beautifully golden. Flip it and cook the other side for 3-4 minutes.
- Once both sides are golden and crisp, remove the pancake from the pan and let it drain on a paper towel to remove excess oil. Slice it into wedges.
Notes
Chill the batter slightly before frying to enhance the crispiness of the pancake.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
Nutrition
- Calories: 250 kcal
- Sodium: 500 mg
- Protein: 8 g