These scallion pancakes are addictive; we’ve made them for brunch and a casual late night snack, but they’re also a perfect side dish to accompany your next Korean BBQ night with friends. Thanks for the recipe May!Print this recipe
Pa Jeong Dipping Sauce
|3 Tbsps||Rice wine vinegar|
|3 Tbsps||Soy sauce|
|1/2 tsp||Gochugaru (Korean red pepper flakes)|
- In a small bowl, combine vinegar, soy sauce, sugar,and red pepper flakes. Set aside.
|2 tsps||Vegetable oil|
|1/2 cup||Ice cold water|
|1/4 cup||All purpose flour|
|1/4 cup||Rice flour|
|1/4 cup||Very finely chopped scallions|
|1/4 cup||Very finely chopped carrots|
In a medium bowl, whisk eggs just until frothy. Add flours and salt and whisk to combine. Add vegetables. Add 1/2 cup ice water and mix again to blend.
- Heat a saute pan over medium heat. Add oil. Ladle about 4 ounces batter into pan and flatten slightly. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes.
Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.