Dough Version: 

175g Korean Flour 

½ c Boiling Water 

Mix Flour and Water together with hands being EXTRA careful because it is HOT! 

In mixer, put 880 g Korean Flour, 2 c Room Temperature Water, and 1 Tablespoon Salt 

Add in Hot Water dough 

Knead until soft 

Let dough sit in fridge wrapped in plastic for at least 30 mins 

Drizzle oil on flat surface 

Put small ball of dough (around 65 g) on surface  

Roll paper thin 

Brush on Roux 

Sprinkle with Scallions 

Roll up like a snake and then into ball 

Cover and let rest in fridge again 

Take out of Fridge 

Roll out again about ¼ inch thick 

Cook in skillet with oil on medium heat 

Cover to steam about 1 minute 

Flip and cover for another minute, turning heat down a little bit 

Should be crispy, flaky, and yummy!  

For Korea-mayo dipping sauce (optional):

⅓ cup Kewpie mayo (or regular mayo if unable to find Kewpie)

1 Tbsp fresh lemon juice

2 Tbsp This Little Goat went to Korea sauce

Batter Version:

Serving size: 4-6 pancakes

½ cup all-purpose flour

½ cup rice flour

½ cup cornstarch

2 Tbsp baking powder

1 tsp sugar

½ tsp kosher salt

2 large eggs, beaten

1 Tbsp soy sauce

1 bunch scallions, greens and white parts separated

Cooking oil (such as canola or vegetable oil)

½ cup fresh Mung Bean sprouts, for topping

Fresh mint and/or cilantro leaves, for topping

First, make your pancake batter: In a large bowl, whisk together the all-purpose flour, rice flour, cornstarch, baking powder, sugar and salt. Whisk in the eggs, soy sauce and 1 ½ cups cold water until incorporated and smooth.

Slice the white parts of your scallions in half, lengthwise, then cut into 1-inch chunks. Thinly slice the scallion greens and set aside for topping. Pick the leaves from your mint and scallions and give the herbs a rough tear. Set aside for serving.

Heat a medium nonstick skillet over medium/high heat and coat with about 1 . Once hot, add in your scallion whites and sprinkle with a pinch of salt. Sauté until the scallions begin to color, about 2 minutes.

Add about 1 more tablespoon of canola oil to the skillet, followed by about 1 cup of batter. Swirl your pan around to ensure the scallions are completely coated in a thin layer of batter. Cook until the edges are bubbling and beginning to brown, about 2-3 minutes. Using a spatula, carefully flip the pancake and continue cooking until well-browned on both sides and cook through, about 1 – 1 ½ minutes more.

Transfer to a cutting board and repeat with remaining batter and scallions. If desired, keep cooked pancakes warm in a 300 degree oven until ready to serve.

Optional: Make your dipping sauce by whisking together the Kewpie mayo, lemon juice and This Little Goat went to Hong Kong sauce.

Slice scallion pancakes into wedges and top with mung bean sprouts and torn leaves of fresh herbs. Drizzle with Korea-spiced mayo, or serve it on the side for dipping. Dig in!

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