Ingredients

The following ingredients have 2 Servings
  • 1/2 cup all-purpose flour
  • 1/2 cup rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1 cup water
  • 1 large egg
  • 2 garlic cloves, minced
  • 200g scallions, sliced into thin sticks
  • Vegetable or peanut oil for frying
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoon rice vinegar
  • 1/2 teaspoon sugar or honey
  • 1 scallion, finely chopped
  • 1/2 teaspoon gochugaru (Korean pepper flakes), optional

Instruction

  • Whisk all the ingredients for the dipping sauce in a bowl and set aside.
  • In a mixing bowl, add all-purpose flour, rice flour, baking powder, salt, sugar, water, egg, and garlic, and stir well to combine.
  • Stir in scallions.
  • In a pan over high heat, brush or spray the bottom of the pan with a little oil.
  • Using a ladle, scoop about a quarter of the batter and pour it into the pan, quickly spreading the batter to create a thin pancake. Cook for about 4-5 minutes, until the edges of the pancake are golden brown and the center looks almost dry. Flip the pancake over and cook for another 4-5 minutes, until golden brown.
  • Transfer the pancake to a plate and repeat the same step (remembering to add a little oil in the pan for each pancake) until all the batter has been used.
  • Cut the pancakes into triangles and serve with dipping sauce.