Crispy Korean Green Onion Pancakes

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 tablespoons rice flour 2 tablespoons rice flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2/3 cup (160ml) water 2/3 cup (160ml) water
• 1 large egg, beaten 1 large egg, beaten
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 26g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, rice flour, salt, garlic powder, and black pepper.
2. 2.
   Gradually add water to the dry ingredients, whisking until a smooth batter forms.
3. 3.
   Stir in the beaten egg and sesame oil until well incorporated.
4. 4.
   Add the sliced green onions to the batter and mix until evenly distributed.
5. 5.
   Heat a non-stick skillet or frying pan over medium heat and add enough vegetable oil to coat the bottom.
6. 6.
   Spoon a ladleful of the batter onto the skillet, spreading it into a thin round shape.
7. 7.
   Cook the pancake for 2-3 minutes on each side, or until golden brown and crispy.
8. 8.
   Transfer the cooked pancake to a paper towel-lined plate to remove any excess oil.
9. 9.
   Repeat the process with the remaining batter, adding more oil to the skillet as needed.
10. 10.
    Cut the pancakes into wedges and serve hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Green onions — Make sure to thinly slice the green onions to ensure even distribution throughout the pancake batter. Trim off any wilted or discolored parts before slicing.

Tips & Tricks

• For an extra kick of flavor, add a small amount of chopped chili peppers to the batter.
• Serve the pancakes with a traditional Korean dipping sauce made with soy sauce, rice vinegar, sesame oil, and a sprinkle of sesame seeds.
• If you prefer a lighter version, you can use sparkling water instead of regular water to make the batter more airy.
• Experiment with different herbs and spices to customize the flavor of the pancakes.
• Leftover pancakes can be reheated in a toaster oven or skillet for a quick and delicious snack.

Serving advice

Serve the Crispy Korean Green Onion Pancakes hot, either as an appetizer or as a side dish. Cut them into wedges and arrange them on a platter. Garnish with additional sliced green onions and serve with a dipping sauce on the side.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds and finely chopped green onions on top of the pancakes before serving. The vibrant green color of the scallions against the golden brown pancakes creates an appealing visual contrast.