Dense, tender and rich with egg, this savory scallion pancake with a sweet soy dipping sauce is a modified version of a traditional Korean-style pancake. Serve it as a snack or appetizer to be shared around the table.
The firm wedges are filled with softened pieces of scallion, and it pairs well with a slightly sweetened soy sauce for dipping.
Servings: 6
Ingredients
Sweet soy dipping sauce
- 1⁄2 cup soy sauce
- 6 tablespoons water
- 3 tablespoons brown sugar
- 1/4 teaspoon crushed red pepper
Scallion pancake
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 1 garlic clove, grated
- 1 teaspoon fine sea salt
- 1/4 teaspoon crushed red pepper
- 1 cup lukewarm water
- 2 1⁄2 tablespoons cooking oil, such as peanut oil
- 6 scallions, sliced lengthwise & cut into 1-inch pieces
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Preparation
Stir together all sauce ingredients in a small saucepan. Warm over medium heat, stirring until the sugar dissolves, about 5 minutes. Remove from the heat and pour into a serving bowl to cool.
Place the flour in a medium mixing bowl. Pour in the eggs and stir well. It will be thick and lumpy. Add the garlic, salt, and crushed pepper. Pour in the water about a 1/4 cup at a time, and stir well to create a thick batter.
Pour 2 tablespoons of the oil into an 11-inch skillet. Heat over medium-high for about 90 seconds. Drop a tiny bit of batter in the oil. If it sizzles, it’s ready.
Pour in half of the batter. Sprinkle the top with half of the scallions, distributing them evenly on the surface. Cook for about 3 minutes, until the edges become browned.
Carefully flip the pancake. Cook for 3 to 4 more minutes, until both sides are golden brown and the pancake is firm in the center.
Transfer to a plate covered in a paper towel and pat the top with another paper towel to absorb any excess oil.
Return the skillet to the heat. Add the remaining 1⁄2 tablespoon of oil and repeat the process with the rest of the batter.
Cut each scallion pancake into 6 wedges. Serve warm with the dipping sauce on the side.
