Pan-Seared Korean Scallion Pancakes with Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisped on the outside and tender inside, these savory Korean scallion pancakes are perfect for sharing with a tangy soy-vinegar dipping sauce. This Korean-inspired snack recipe (vegetarian), ready in about 20 minutes, layers all-purpose flour, cold water, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Korean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 3/4 cup cold water, 1 large egg, and 1/2 tsp salt until smooth. Fold in 4 thinly sliced scallions.
  2. Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Pour half of the batter into the pan, spreading evenly into a 7-inch circle. Cook for 3-4 minutes until the edges are set and golden brown.
  3. Step 3: Flip the pancake carefully and cook for another 3 minutes until the other side is golden and crispy. Remove and keep warm. Repeat with the remaining batter and 2 tbsp vegetable oil.
  4. Step 4: For the dipping sauce, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame seeds, and 1/4 tsp red pepper flakes.
  5. Step 5: Cut pancakes into wedges and serve warm with the dipping sauce.

Frequently asked questions

How long does Pan-Seared Korean Scallion Pancakes with Dipping Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Seared Korean Scallion Pancakes with Dipping Sauce?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Seared Korean Scallion Pancakes with Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Korean Scallion Pancakes with Dipping Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Korean Scallion Pancakes with Dipping Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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