Recipe: Korean Scallion Pancakes

Simple, cheap and packed with protein. Great for grazing and can easily be adapted to your tastes.


5tbsp vegetable oil
1 cup green onions (packed)
1/4 cup all-purpose flour
1/4 cup cornstarch
2tsp baking powder
1/2tsp salt/msg
1/2tsp vegetable boullion powder
1tsp garlic powder
1/2tsp onion powder
1/2 cup cold water

The Sauce
2tbsp soy sauce
2tbsp rice vinegar
1/2tbsp sesame oil
Chopped spring onion


1) Was spring onions, trim roots and split down the middle. Chop into 1.5 inch long pieces and transfer to large bowl.

2) Add remaining batter ingredients on top of the green onions and mix until combined. Do not over mix.

3) Heat a large non-stick pan over medium-high heat and pour 2.5 tablespoon of vegetable oil.

4) Once oil is hot, pull only the spring onions from the batter mix with tongs and put in the pan. Evenly and thinly spread across the pan, then scrape out remaining batter and pour over green onions, filling any gaps.

5) Reduce to medium heat and fry until bottom is crispy golden brown and onions are slightly charred – about 3 mins.

6) Flip over with spatula, pour remaining oil along edges of the pan and swirl pancake in oil to prevent sticking.

7) Fry until other side is golden brown, about 2-3 mins. Press pancake down a few times with spatula to make the pancake crispy.

8) Transfer to a cutting board and slice into small squares, transfer to large serving plate.

9) In a small bown, combine soy sauce, rice vinegar, sesame oil and garnish with chopped spring onion.

Source: – Note that this is not a vegan recipe site, but has recipes that are quite easily adapted, like this one, which originally calls for chicken boullion.

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