Scallion Pancakes with Korean Dipping Sauce
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 pancakes
Savory Asian pancake made with scallions and dipped in a sesame soy Korean dipping sauce.
For the Korean Dipping Sauce:
  • ¼ c. soy sauce
  • 3 T. water
  • 1 T. rice vinegar
  • 1 t. sugar
  • 1 t. sesame oil
  • ½ t. sesame seeds
  • ¼ t. red pepper flakes
  • 2 T. thinly sliced green onions
  • 1 jalapeno pepper, minced (optional)
For the Scallion Pancakes:
  • 6 green onions, trimmed into 3 inch pieces and halved
  • ¾ c. flour
  • 1 t. sugar
  • ½ t. salt
  • 1 t. black pepper
  • ½ c. ice cold water
  • 2 T. vegetable oil, divided
  1. Combine all the ingredients for the Korean dipping sauce in a bowl. Mix well and refrigerate.
  2. In a medium bowl combine the flour, sugar, salt, and pepper for the pancakes. Add the ice water and whisk until smooth.
  3. Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat.
  4. Take 6-8 green onion pieces and arranged them in a row in the pan. On the other side of the pan do the same thing so you have two rows of green onions.
  5. Spoon ¼ cup of batter over each onion pile and gently spread over top of the onions. Cook for 3-4 minutes or each side and gently flip over. Cook on the other side for 3-4 minutes. Remove from skillet and repeat with remaining onions and batter, making 2 more pancakes.
  6. Serve immediately with dipping sauce
Recipe by Hezzi-D's Books and Cooks at