Class Recipes Korean Green Onion Pancakes

Korean Green Onion Pancakes



Makes about 4 pancakes

2 large eggs

½ cup rice flour

Pinch of kosher salt

½ cup assorted vegetables (thinly sliced green onions, grated carrots, etc)

½ cup ice water

¼ cup vegetable or canola oil (unflavored)

In a medium bowl, whisk eggs.  Add rice flour and salt and stir well until combined.  Add vegetables and stir to combine. 

Heat oil in medium sized sauté pan over medium-high heat.

Add ice water to rice flour/vegetable mixture and stir well until you have a thin batter.  Pour ¼ of the batter into the sauté pan.  Cook for two minutes then flip and cook for an additional 1 – 2 minutes until set.  Continue this process until the batter is gone.  Stir before pouring out each pancake. 

Serve immediately with dipping sauce.

Dipping Sauce

¼ cup hoisin

1 tbsp soy sauce

1 tbsp rice wine vinegar

2 tbsp rice wine

1 tbsp grated ginger

½ tsp Sriracha sauce

Combine all ingredients.  Taste and adjust to your preference.