Spring Onion Pancakes - Crispy, Savory, and Irresistible Korean Comfort Food

Transform your everyday spring onions into a crispy, golden treat with these flavorful Korean Spring Onion Pancakes (파전). Whether you’re craving a savory snack or a hearty side dish, this recipe is a celebration of bold flavors and simple ingredients, perfect for any occasion. Plus, it’s paired with an authentic dipping sauce that takes the taste to a whole new level.

Originating from Korea, spring onion pancakes (파전) are a staple in Korean households and beloved at traditional markets. Their slightly chewy, crispy texture and the aromatic mix of scallions, garlic, and chili make them a crowd-pleaser. Did you know these pancakes are often enjoyed during rainy days in Korea, paired with a glass of makgeolli (Korean rice wine)? The sound of sizzling batter is said to evoke the comforting rhythm of raindrops. Packed with vitamin C and fiber from spring onions, this dish isn’t just delicious—it’s nutritious too! With just a few pantry staples, you can recreate this restaurant-quality favorite at home.

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Recipe Details: Spring Onion Pancakes

Serving Size:

Serves 3–4 as a side dish or snack.

Ingredients

• Pancakes:
• 250g spring onion, cut into 5cm pieces
• 1 red chili pepper, thinly sliced (optional garnish)
• 1½ cups Korean pancake mix (부침가루) or substitute with:
• 1½ cups all-purpose flour
• 2 tbsp cornstarch (or potato starch)
• ½ tsp baking powder
• 1 tbsp corn flour (cornstarch in the US)
• 1½ cups water
• ½ tsp salt
• ½ tsp garlic powder
• 2 eggs
• Dipping Sauce:
• 3 tbsp diced spring onion
• 2 tbsp soy sauce
• 2 tbsp rice syrup (or corn syrup as an alternative)
• 4 tbsp water
• 2 tbsp vinegar
• 1 tbsp gochugaru (Korean chili flakes)

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Instructions

1. Prepare Ingredients:
   Wash and cut the spring onions into 5cm lengths. Thinly slice the chili pepper if using for garnish.
2. Make the Batter:
   In a large bowl, mix Korean pancake mix (or substitute), corn flour, water, salt, garlic powder, and eggs. Whisk until smooth. Add the spring onions and gently fold to coat them in the batter.
3. Cook the Pancakes:
   Heat a non-stick pan over medium heat and add a thin layer of vegetable oil. For smaller pancakes, scoop palm-sized portions of batter onto the pan. For a single large pancake, pour all the batter in at once, spreading it evenly.
• Place chili slices on top for garnish before flipping (optional).
• Cook for 3–4 minutes on each side or until golden brown and crispy. Adjust heat as needed to avoid burning.
4. Make the Dipping Sauce:
   While the pancakes cook, mix all dipping sauce ingredients in a small bowl. Taste and adjust sweetness or spiciness as preferred.
5. Serve:
   Slice the pancakes into wedges if large, and serve hot with the dipping sauce on the side.

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Tips for the Dish:

• Ingredient Substitutions:
• Use gluten-free flour blends for a gluten-free version.
• Swap red chili for jalapeño if you prefer a milder heat.
• Make Ahead:
• Prepare the batter and dipping sauce ahead of time and refrigerate separately for up to 24 hours.
• Freezing:
• Freeze cooked pancakes between parchment sheets in an airtight container. Reheat directly in a pan for crispiness.

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Wrap-Up:

Crispy on the outside, tender on the inside, and bursting with bold Korean flavors, these Spring Onion Pancakes are a must-try! They’re quick, easy, and perfect for any meal or snack. Share your creations in the comments below—I’d love to see your versions of this Korean classic.

Keywords(키워드): spring onion pancake, Korean pancake, 파전, Korean recipes, easy Korean snack, 부침가루, Korean street food, scallion pancake, savory pancakes, homemade 파전.

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