Description
Crispy Korean Spring Onion Pancakes are a delicious and easy-to-make dish that features a crispy exterior and a flavorful filling of green onions.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups water
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 1 cup chopped green onions (spring onions)
- 1 tablespoon vegetable oil (for frying)
- Soy sauce (for dipping)
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 until evenly distributed throughout the batter.
- Heat a non-stick skillet over medium heat and add the vegetable oil, ensuring it coats the bottom of the pan.
- Pour half of the batter into the skillet, spreading it evenly to form a thin pancake. Cook for about 3-4 minutes or until the bottom is golden brown and crispy.
- Carefully flip the pancake and cook for an additional 3-4 minutes on the other side until it is also golden brown.
- Remove the pancake from the skillet and place it on a paper towel to absorb excess oil. Repeat with the remaining batter to make a second pancake.
- Cut the pancakes into wedges and serve hot with soy sauce for dipping.
Notes
- For a spicier kick, add a teaspoon of gochugaru (Korean red pepper flakes) to the batter.
- You can also customize the pancakes by adding other vegetables like shredded carrots or bell peppers for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 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: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg