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Korean Scallion pancakes
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4.67 from 6 votes

Korean Scallion Pancakes with Ginger Soy Dipping Sauce

Korean Scallion Pancakes are perfectly crisp on the outside and soft and flavorful on the inside. They can be made with shrimp or vegetarian. Paired with a Ginger Soy dipping sauce
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Appetizer, sauces, Side Dish
Cuisine: Asian, korean
Servings: 8 4" pancakes
Calories: 119kcal

Ingredients

Korean Pancakes

  • 1 cup all-purpose flour
  • 4 Tablespoons cornstarch
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 cup sparkling soda water (or club soda), Very Cold
  • 1 Tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 ½ cup scallions (green onions), roughly chopped about ¾" long (or Spring onions)
  • ¼ cup chives, roughly chopped (optional)
  • ½ cup Cooked shrimp, chopped, medium dice (optional)
  • 1-3 Tablespoons vegetable oil, or more as needed

Ginger Soy Dipping Sauce

  • 3 Tablespoons soy sauce
  • ⅓" piece fresh ginger, peeled and thinly sliced or grated
  • 3 Tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon Sriracha, sambal oelek, gochujang paste, or chili oil

Instructions

  • In a small bowl, whisk all sauce ingredients together, and set aside.
  • In a large bowl, whisk together dry ingredients: flour, cornstarch, salt, and sugar.
  • In a medium bowl, whisk together wet ingredients: sparkling water, soy sauce, and sesame oil.
  • Add wet ingredients to dry ingredients and whisk lightly just to combine (do not overmix!).
  • Gently stir in scallions, chives, and cooked chopped shrimp until just combined.
  • Let the batter rest for 5-10 minutes while warming the pan
  • Prepare a large non-stick skillet or non-stick griddle by heating 1 tablespoon of oil over medium heat. Oil should be shimmering.
  • Make pancakes by pouring about 1/4 cup of batter into the pan or onto the griddle, per pancake. Do not crowd, and the pancakes should not be touching. Make in batches if needed.
  • Cook for about 2-3 minutes, or until pancake is lightly golden and set. Flip and cook on the other side for additional 2 minutes until set. Flip a few times to make sure scallions don't burn. The pancakes will cook for about 7-8 minutes total. Occasionally, press down on the pancakes to ensure even cooking.
  • Repeat with additional oil and batter if using a skillet.
  • Transfer cooked pancakes to a plate or wire rack to cool slightly.
    Cut into wedges and serve with the Ginger Soy Dipping Sauce

Notes

  • Use VERY cold water. The cold water, in the mixture, hitting the hot pan helps create the best crispy exterior
  • You may need to add a little oil to the pan between batches
  • Want more onion flavor? Just add more! This recipe is very forgiving
  • Chop some longer pieces of onion, along with some shorter pieces, for a more beautiful and interesting presentation. Also, save some of the thinner green ends for garnish!

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 19g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 1170mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg