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Korean-Style Scallion Pancakes

By Judith Hausman, Urban Farm contributor

Wednesday, June 5, 2013


Photo by Judith Hausman

Korean-style scallion pancakes are a treat.

Korean-Style Scallion Pancakes I can’t claim any authentic Korean creds, but the slim purple-and-green scallions, or onion thinnings, that I brought home from my new CSA farm deserved to be showcased in Korean-style scallion pancakes.

Korean-style scallion pancakes are a very fast vegetarian dish that can be a light meal or can be divided and served as an appetizer. The pancakes are thicker than crepes, leavened only by an egg, and are served with a simple, savory dipping sauce. I could have added a handful of thinly-sliced asparagus or quick-cooked greens, such as spinach, bok choy or mustard (nothing too bulky or fibrous); this time I used skinny strips of nonlocal peppers.

To serve alongside the pancakes, I also made a stir-fry of asparagus, baby bok choy and white turnips, sprinkled with sesame seeds and a drop of Asian sesame oil. You could also sprinkle these in your pancake batter, if you prefer.

Servings: 2 to 4 for a main course; 4 to 6 as an appetizer

  • 3/4 cup water
  • 1 cup flour (I used 1/4 cup whole wheat in the mix)
  • 1 teaspoon salt
  • freshly ground pepper
  • 1 egg
  • 2 tablespoons vegetable oil
  • 6 to 8 scallions, trimmed and halved lengthwise
  • 1 sweet pepper (green or other color), thinly sliced
  • 2 teaspoons rice vinegar (optional, for dipping sauce)
  • 3 tablespoons soy sauce (optional, for dipping sauce)

In a medium-to-large bowl, gradually whisk water into flour; season with the salt and pepper. Whisk in the egg to form a not-too-thin batter. Set aside for 20 to 30 minutes. 

On a nonstick griddle or in a flat pan, heat the oil. Arrange the scallions in two separate single-layer piles, and cook briefly until sizzling. Ladle 3/4 of the batter into the pan, covering both piles of scallions; reserve about 1/4 of the batter.

Scatter on the pepper slices (or other vegetables, if using), and pour the remaining batter over them. Cook 3 to 5 minutes until the undersides are golden; then flip each using two spatulas. Lower the heat a little, and cook 3 to 5 minutes more. 

Create the dipping sauce by mixing together the rice vinegar and soy sauce. 

Cut pancakes into wedges, and serve immediately with dipping sauce.

You might also enjoy these Locavore Recipes:

Broccoli di Rabe Pancakes

Cereal Pancakes

Read more of Locavore Recipes »

Give us your opinion on Korean-Style Scallion Pancakes.
Submit Comment »
A picture of the finished pancakes would be more helpful than the pic of the ingredients - sigh.
Jean, Framingham, MA
Posted: 4/14/2014 6:27:38 PM
Looks good
a', Houston, TX
Posted: 11/24/2013 7:38:35 AM
These were not at all what I wanted in an Asian pancake recipe. They were thick, doughy and egg-y. I tried adding more liquid but they still didn't have the light, crepe-y texture that I was looking for. I won't make again.
Connie, Merced, CA
Posted: 11/15/2013 12:20:09 PM

About the Blogger

Judith Hausman

Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers’ market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City 'burbs.

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