Get ready to transform your kitchen into a Korean street food paradise with these irresistible Scallion and Vegetable Pancakes that will make your taste buds dance! These golden, crispy delights are not just a recipe – they're a culinary adventure that combines the perfect balance of fresh vegetables, light batter, and mouthwatering crunch. Whether you're a seasoned cook or a curious food lover, these pancakes will transport you straight to the vibrant streets of Seoul with their incredible texture and bold flavors.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1 bunch scallions, chopped
- 1 carrot, grated
- 1 zucchini, grated
- Salt to taste
- Oil for frying
- Dipping sauce (soy sauce, vinegar, sesame oil)
Instructions
- Prepare the vegetables by washing and finely chopping the scallions. Grate the carrot and zucchini using a box grater, then pat the grated vegetables dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine the all-purpose flour and water. Whisk until you create a smooth, thin batter without any lumps. The consistency should be similar to a thin pancake or crepe batter.
- Add the chopped scallions, grated carrot, and zucchini to the batter. Season with salt to taste. Gently mix until the vegetables are evenly distributed throughout the batter.
- Heat a large non-stick skillet or griddle over medium-high heat. Add a thin layer of oil to coat the bottom of the pan.
- Pour a portion of the batter into the hot skillet, spreading it evenly to create a thin pancake. The thickness should be about 1/4 inch.
- Cook the pancake for 3-4 minutes until the bottom turns golden brown and crispy. Use a spatula to check the color and ensure it doesn't burn.
- Carefully flip the pancake and cook the other side for an additional 2-3 minutes until equally golden and crisp.
- Remove the pancake from the skillet and place on a paper towel-lined plate to absorb excess oil. Repeat the process with remaining batter.
- For the dipping sauce, mix soy sauce, rice vinegar, and a few drops of sesame oil in a small bowl. Adjust proportions to taste.
- Cut the pancakes into triangles or squares and serve hot with the prepared dipping sauce on the side.
Tips
- Moisture is the Enemy: Always pat your grated vegetables dry to prevent soggy pancakes. Use paper towels to remove excess water from zucchini and carrots.
- Batter Consistency is Key: Aim for a thin, smooth batter similar to crepe consistency. Whisk thoroughly to eliminate any flour lumps.
- Don't Overcrowd the Pan: Cook pancakes one at a time to ensure maximum crispiness and even cooking.
- Oil Temperature Matters: Use medium-high heat and add just enough oil to create a thin, even coating in the pan.
- Serve Immediately: These pancakes are best enjoyed hot and crispy, right off the skillet. Pair with the tangy dipping sauce for maximum flavor impact.
- Experiment with Vegetables: While this recipe uses scallions, carrots, and zucchini, feel free to try other vegetables like bell peppers or spinach for variety.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
