Crispy Korean Spring Onion Pancakes – 5 Golden Savory Layers
Crispy Korean Spring Onion Pancakes feature fresh green onions folded into a light batter and pan-fried until golden and crisp, served with a savory dipping sauce.
Ingredients
1 cup all-purpose flour
1 half teaspoon salt
3 quarter cup cold water
1 large egg
1 bunch spring onions trimmed and cut into lengths
Vegetable oil for frying
For the Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Pinch of red pepper flakes
Instructions
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Whisk flour, salt, cold water, and egg until smooth.
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Heat oil in skillet over medium-high heat.
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Arrange spring onions in pan and pour batter over them.
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Cook 3 to 4 minutes per side until golden and crisp.
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Repeat with remaining batter.
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Mix dipping sauce ingredients and serve alongside pancakes.
Notes
Use cold water for crisp texture. Serve immediately for best flavor.