Savory Korean pancakes with scallions and crispy exterior. This traditional breakfast combines simple ingredients with proper technique for authentic flavor and texture.
0 of 12 ingredients checked
12 items
Whisk together the flour, ice-cold water, egg, and salt in a large bowl until you have a smooth, thin batter
the spring onion pieces and chopped kimchi gently to distribute evenly throughout the batter
Combine soy sauce, rice vinegar, sesame oil, chili flakes, and sugar in a small bowl to make the dipping sauce
Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of vegetable oil
Pour half the batter into the hot pan and spread it out evenly into a thin round pancake
Cook the first side until golden brown and crispy around the edges
Flip the pancake carefully and cook the second side until equally golden and crispy
