Korean Scallion Pancake

Ingredients

• 8 stalks scallions
• 1 cup all-purpose flour
• 1 cup water
• 1 large egg
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• ½ tsp salt

Instructions

1. 1

   In a large bowl, whisk together 1 cup flour, 1 cup water, 1 egg, and 1/2 tsp salt until smooth. The batter should be thin and pourable.

2. 2

   Trim and cut 8 scallions into 2-inch pieces, then add them to the batter and stir to coat.

3. 3

   Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering.

4. 4

   Pour the batter into the skillet, spreading it into an even circle. Cook until the bottom is golden and crispy, about 4-5 minutes.

5. 5

   Flip the pancake carefully, add the remaining 1 tbsp oil around the edges, and cook until the other side is golden and the pancake is cooked through, about 3-4 minutes.

6. 6

   Meanwhile, mix 2 tbsp soy sauce and 1 tbsp rice vinegar in a small bowl for dipping.

7. 7

   Slide the pancake onto a plate, cut into wedges, and serve hot with the dipping sauce.

Tools you’ll need

• Large bowl
• Whisk
• Large nonstick skillet
• Spatula
• Knife
• Cutting board
• Small bowl

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