This is a quick and easy Korean Green Onion Pancake recipe. I had adapted the recipe from Eating Korean cookbook by Cecilia Hae-Jin Lee. I had added some Korean chili peppers as well to the recipe and it turned out really good, with a touch of spiciness which was more to my liking.
Recipe adapted from Eating Korean by Cecilia Hae-Jin Lee
Korean Green Onion Pancakes-Pa Jun
¾ All-Purpose Flour
¼ Cup Rice Flour
About 1 Cup (250 ml) Cold Water
5 Green Onions (Scallions), cut into ½-inch pieces
2 Tbsp Korean Sliced Chili Peppers (Dried)
Dash of Black Pepper
¼ tsp Sea Salt
Vegetable Oil for frying
Vinegar Soy Sauce (Cho Ganjang)
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds
1 tsp Black Pepper
In a small bowl, combine all the ingredients for the vinegar soy sauce and set aside.
In a medium bowl, mix the flours and cold water, adding water a little at a time and mixing until the mixture is the consistency of thin pancake. Add the green onions, chili pepper, black pepper and sea salt and mix until just combined.
Add enough oil to the pan, just to cover the surface, about 1 Tbsp at a time. Turn the heat on medium high and add ½ the batter onto the pan in a large flat circle. Cook on one side until golden brown. Flip and cook the other side. Remove the pancake and cut into wedges or make smaller pancakes. Serve the pancakes hot with vinegar soy sauce.