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Crispy Korean Spring Onion Pancakes: A Delicious Must-Try!

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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Appetizer
Cuisine: Korean
Calories: 180
Ingredients Method Nutrition Notes

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

Method
 

  1. In a large mixing bowl, combine the flour, water, salt, and sesame oil. Whisk until the batter is smooth and free of lumps.
  2. Stir in the chopped green onions until evenly distributed throughout the batter.
  3. Heat a non-stick skillet over medium heat and add the vegetable oil, ensuring it coats the bottom of the pan.
  4. 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.
  5. Carefully flip the pancake and cook for an additional 3-4 minutes on the other side until it is also golden brown.
  6. 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.
  7. Cut the pancakes into wedges and serve hot with soy sauce for dipping.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 4.5gSodium: 200mgFiber: 1g

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.

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