Go Back
–+ servings
Crispy Korean Spring Onion Pancake

Decadent Crispy Korean Spring Onion Pancake in Minutes

Explore the delightful flavors of Crispy Korean Spring Onion Pancake, a quick and easy dish perfect for any meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings: 4 pancakes
Course: Appetizer
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 1 cup Water Cold water for a lighter texture.
  • 1 teaspoon Salt Adjust to personal preference.
  • 1 teaspoon Gochugaru Substitute with red chili flakes if needed.
  • 2 tablespoons Oil (Vegetable or Canola) For frying; necessary for crispy edges.
  • 2 tablespoons Soy Sauce Use gluten-free tamari for gluten-free option.
  • 4 pieces Spring Onions Essential for flavor; substitute with chives for milder taste.
For the Vegetables
  • 1 medium Carrot Grate or julienne.
  • 1 small Zucchini Chopped finely; optional but recommended.
  • ½ cup Kimchi Chopped finely; optional for tangy flavor.

Equipment

  • non-stick skillet

Method
 

Directions
  1. In a mixing bowl, combine all-purpose flour and salt. Gradually add cold water while stirring to achieve a smooth batter. Let rest for 5 minutes.
  2. Fold in chopped spring onions, along with grated carrot and finely chopped zucchini into the batter.
  3. Preheat a non-stick skillet over medium-high heat for 2-3 minutes. Coat with vegetable oil until it shimmers.
  4. Pour batter into skillet, spreading it evenly to about half an inch thick. Cook for 3-5 minutes until golden brown.
  5. Flip the pancake with a spatula and cook for another 3-5 minutes until both sides are crispy and golden.
  6. Remove from skillet, cool slightly, slice, and serve warm with soy sauce for dipping.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

This dish is versatile; customize with additional vegetables as desired. Allow resting time for a lighter pancake. Store leftovers in an airtight container for up to 2 days.

Tried this recipe?

Let us know how it was!