Recipe Type: Side Dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
A delicious and simple Korean pancake made with fried spring green onions, water, and flour.
  • ½ cup (50g) buchim garu (Korean pancake flour)
  • ½ cup (50g) twigim garu (Korean frying flour)
  • 1 cup (250 mL) water
  • 1 bunch spring green onions, clean and dry
  • canola oil
Dipping Sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon sesame seeds
  • ¼ teaspoon gochugaru (Korean red pepper flakes)
  1. Prep the onions: Cut the tops from the bunch so that their lengths match the length of your pan. Press the bulbs of the onions with a knife, just as you would with a garlic clove.
  2. In a large bowl, mix flours with water until well blended. Check the viscosity with a spoon: the batter should produce a steady, smooth stream when lifted from the bowl. Adjust with more flour (equal parts of both) or water, bit by bit, if necessary.
  3. Heat a non-stick pan and brush lightly with canola oil.
  4. When the oil ripples, add a single layer of onions across the pan.
  5. Pour the batter evenly over the onions.
  6. Cover and cook on medium-low heat until the pancake turns golden.
  7. Using a spatula or two, attempt to flip the pancake while keeping it in one piece. (I've yet to succeed at this. While my pride may waver, the flavor's always consistent).
  8. Cook until the second side has browned.
  9. Serve hot or room temperature with dipping sauce.
Makes one large pancake or two small pancakes.
Recipe by Honest Cooking at