Scallion Pancakes with Korean Dipping Sauce

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Whenever we have Asian for dinner 99% of the time we enjoy it with rice.  We like white rice, brown rice, and jasmine rice and usually have it as a side dish about twice a week.  I’m not complaining, but every once in a while I like something a little different.  These scallion pancakes were a great switch from rice.  Just a warning, I’d double the recipe because we enjoyed them so much we wish we had had a few additional pancakes.

The batter for the pancakes is similar to a traditional pancake batter except it’s thicker.  The batter is poured over top of green onion pieces in a skillet and then cooked until just brown.  They have a lot of that green onion flavor but the best part about them is the dipping sauce.  I’m not sure what’s so great about the sauce because it’s comprised of ingredients I always have on hand in my kitchen, but something about that combination was delicious.  It’s a touch spicy, a little acidic, and it’s really good with the pancakes.

Scallion Pancakes with Korean Dipping Sauce

Savory Asian pancake made with scallions and dipped in a sesame soy Korean dipping sauce.

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Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 6 pancakes

Author: Hezzi-D

Ingredients

For the Korean Dipping Sauce:

• 1/4 c. soy sauce
• 3 Tablespoons water
• 1 Tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon sesame seeds
• 1/4 teaspoon red pepper flakes
• 2 Tablespoons thinly sliced green onions
• 1 jalapeno pepper minced (optional)

For the Scallion Pancakes:

• 6 green onions trimmed into 3 inch pieces and halved
• 3/4 c. flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/2 c. ice cold water
• 2 Tablespoons vegetable oil divided

Instructions

• Combine all the ingredients for the Korean dipping sauce in a bowl. Mix well and refrigerate.
• In a medium bowl combine the flour, sugar, salt, and pepper for the pancakes. Add the ice water and whisk until smooth.
• Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat.
• 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.
• Spoon 1/4 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.
• Serve immediately with dipping sauce

Notes

Source: Cooking Light