Description
Crispy savory pancakes packed with spring onions, a simple Korean classic. Serve with a vibrant sesame dipping sauce.
Ingredients
Units
Scale
- 1/2 cups (50 g) buchim garu (Korean pancake flour)
- 1/2 cups (50 g) twigim garu (Korean frying flour)
- 1 cups (250 ml) water
- 1 bunch spring green onions
- canola oil
- 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, as you would 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.
- Cook until the second side has browned.
- Serve hot or at room temperature with dipping sauce.
Notes
- For a crispier pancake, add a tablespoon of cornstarch to the batter.
- If buchim garu and twigim garu are unavailable, substitute with a 1:1 blend of all-purpose flour and cornstarch.
- Store leftover pancakes in an airtight container at room temperature for up to 2 days; reheat gently in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 5