Crispy Korean Spring Onion Pancake Recipe
Introduction
Crispy Korean Spring Onion Pancakes are a delightful, savory treat that combines a light, crunchy texture with fresh, aromatic flavors. Perfect as an appetizer or snack, these pancakes are quick to make and pair wonderfully with a dipping sauce.
Ingredients
- 1 cup all-purpose flour
- 1 cup cold water
- 5-6 fresh spring onions, finely chopped
- 1 pinch salt
- 3 tablespoons vegetable oil
Instructions
- Step 1: In a mixing bowl, combine the flour and salt. Gradually add the cold water while stirring until you achieve a smooth batter.
- Step 2: Fold in the chopped spring onions until they are evenly distributed throughout the batter.
- Step 3: Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
- Step 4: Pour half of the batter into the skillet and spread it evenly. Cook for 3-4 minutes until the bottom is golden brown.
- Step 5: Carefully flip the pancake and cook for another 3-4 minutes until both sides are crispy.
- Step 6: Remove the pancake and keep warm. Repeat the process with the remaining batter. Serve immediately with soy sauce or your preferred dipping sauce.
Tips & Variations
- For extra crispiness, add a tablespoon of cornstarch to the flour before mixing.
- Try adding finely chopped chili peppers or kimchi for a spicy twist.
- Use a mix of green onions and chives for a more complex flavor.
- Serve with a dipping sauce made of soy sauce, vinegar, and a touch of sesame oil for authenticity.
Storage
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore their crispiness. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different flour types?
All-purpose flour works best for texture, but you can substitute with gluten-free flour blends if needed, keeping in mind the texture may vary slightly.
Can I prepare the batter in advance?
Yes, you can prepare the batter a few hours ahead and keep it covered in the refrigerator. Give it a quick stir before cooking.
PrintCrispy Korean Spring Onion Pancake Recipe
This Crispy Korean Spring Onion Pancake, known as Pajeon, is a savory and delightfully crunchy appetizer or snack. Made with a simple batter of flour, cold water, and fresh spring onions, it is pan-fried to golden perfection for a crispy texture. Serve with soy sauce or your favorite dipping sauce for an authentic Korean treat that’s quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
For the Batter
- 1 cup all-purpose flour
- 1 pinch salt
- 1 cup cold water
Main Ingredient
- 5–6 fresh spring onions, finely chopped
For Cooking
- 3 tablespoons vegetable oil, divided
Instructions
- Prepare the batter: In a mixing bowl, combine the all-purpose flour and salt. Gradually add cold water while stirring continuously until you have a smooth, lump-free batter.
- Add the spring onions: Fold the finely chopped spring onions into the batter, mixing until they are evenly distributed throughout.
- Heat the oil: In a non-stick skillet over medium heat, heat 2 tablespoons of vegetable oil until hot but not smoking.
- Cook the first pancake: Pour half of the batter into the skillet and spread it evenly into a round shape. Cook for 3 to 4 minutes, or until the bottom turns golden brown and crispy.
- Flip and cook the other side: Carefully flip the pancake using a spatula and continue cooking for another 3 to 4 minutes until it becomes crispy on both sides.
- Repeat and serve: Remove the cooked pancake from the skillet and keep warm. Add the remaining 1 tablespoon of vegetable oil to the pan and repeat the cooking process with the rest of the batter. Serve immediately with soy sauce or your preferred dipping sauce.
Notes
- Use cold water to keep the batter light and help achieve a crispy texture.
- For an extra crispy finish, you can add a little cornstarch (about 1-2 teaspoons) to the flour before mixing.
- Spring onions can be substituted with scallions if unavailable.
- Serve hot for the best crispy texture; the pancake tends to soften when cooled.
- Accompany with soy sauce mixed with a dash of vinegar and chili flakes for dipping.
Keywords: Korean pancake, Pajeon, Spring onion pancake, Crispy pancake, Korean appetizer, savory pancakes
