Description
A delicious and simple Korean pancake made with fried spring green onions, water, and flour.
Ingredients
Scale
- 1/2 cup (50g) buchim garu (Korean pancake flour)
- 1/2 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
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon gochugaru (Korean red pepper flakes)
Instructions
- 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.
- 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.
- Heat a non-stick pan and brush lightly with canola oil.
- When the oil ripples, add a single layer of onions across the pan.
- Pour the batter evenly over the onions.
- Cover and cook on medium-low heat until the pancake turns golden.
- 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).
- Cook until the second side has browned.
- Serve hot or room temperature with dipping sauce.
Notes
Makes one large pancake or two small pancakes.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dish