Korean Scallion Pancakes with Umami Dipping Sauce

There are a variety of savory pancakes in Korean cuisine. Scallion pancakes (or panjeon) are one of the most popular variations. If you have an abundance of scallions, this recipe is a must try. The crispy pancake is soft in the center and is filled with yummy scallions in every bite. Paired with a dipping sauce bursting with umami, this makes for a delicious appetizer or snack.

0 from 0 votes

Print

Korean Scallion Pancakes with Umami Dipping Sauce

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Calories 220 kcal

Ingredients

Pancakes

• 1 cup all-purpose flour
• 1 cup potato starch can substitute with corn starch
• 1 tsp baking soda
• 2 cups ice cold water
• 1 Tbsp. soybean paste (Doenjang), can substitute with miso paste
• 2-3 bunches scallions
• 4 Tbsp. canola oil

Dipping sauce

• 4 Tbsp. soy sauce
• 2 Tbsp. rice wine vinegar
• ½ Tbsp. toasted sesame oil
• ½ to 1 tsp. dried Korean chili flakes (Gochugaru)
• 1 tsp. sesame seeds toasted
• 1-2 tsp. sliced scallions

Instructions

Dipping sauce

1. In ramekin, stir all ingredients until well combined. Set aside.

Pancakes

1. Rinse scallions and pat dry. Cut into 3-in. pieces. Tip: If scallions are thick, cut each piece in half lengthwise.
2. In medium mixing bowl, combine flour, potato starch and baking soda. Whisk to combine.
3. In separate large mixing bowl, add water and soybean paste. Whisk until soybean paste is mostly dissolved. Tip: It’s important that the water is ice cold to slow the development of gluten helping you get a crispier pancake.
4. Gradually add dry mix to wet mix, stirring in between to ensure the ingredients are thoroughly combined.
5. Gently fold scallions into batter. Be careful not to over mix the batter.
6. Heat large cast iron skillet or non-stick pan over medium heat (you may need slightly higher heat if using a non-stick pan). When the pan is hot, add canola oil.
7. Ladle approximately 1/3 batter into pan. Try to shape the batter into a circle and spread scallions throughout pancake.
8. Cook for 3-4 minutes or until bottom is golden brown. Flip and cook an additional 3-4 minutes. Remove from pan and rest on wire rack for a couple minutes. Repeat with remaining batter. Pancakes can be kept warm on wire rack in oven while you cook remaining pancakes.
9. Cut pancakes into 8 slices. Serve warm with dipping sauce.

Recipe Notes

• Soybean paste and dried Korean chili flakes can be found at most Asian grocery stores.
• Order the rest of the ingredients you need to make this recipe at Vitacost.com!

Nutrition Facts

Korean Scallion Pancakes with Umami Dipping Sauce

Amount Per Serving (1 g)

Calories 220 Calories from Fat 14

% Daily Value*

Fat 1.5g2%

Saturated Fat 0.2g1%

Sodium 903mg38%

Potassium 149mg4%

Carbohydrates 47.1g16%

Fiber 1.8g7%

Sugar 1.8g2%

Protein 3.8g8%

Calcium 323mg32%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.