More oil = crispier edges. This is not a health dish. Embrace it.
What You Need
Batter:
- 1 cup all-purpose flour
- 2 tbsp rice flour
- ¾ cup cold water (ice cold)
- ½ tsp salt
Per pancake:
- 6-8 scallions, trimmed
- 3 tbsp neutral oil
Dipping sauce:
- 2 tbsp soy sauce + 1 tbsp rice vinegar + ½ tsp sesame oil + pinch gochugaru
How to Make It
Mix batter: Combine flour, rice flour, salt, and cold water. Mix until just combined — a few lumps are fine.
Heat the oil: Add 3 tbsp oil to a 25cm pan over medium-high. Oil is hot enough when a drop of batter sizzles immediately.
Arrange scallions: Lay scallions flat and parallel in the pan.
Pour batter: Pour half the batter over the scallions to bind and coat. Don't disturb.
Cook 3-4 minutes until edges are set and golden brown (lift the edge to check).
Flip with confidence in one quick motion. Cook 2-3 more minutes.
Serve immediately with dipping sauce.
From our Seoul Meets Mexico City collection.