Crispy Korean Scallion Pancakes with Ginger-Soy Dipping Sauce
Experience the delightful fusion of textures and flavors with these Crispy Korean Scallion Pancakes, also known as Pa Jun. Originating from Korea's rich culinary history influenced by the Silk Road, this dish features a perfect balance of crispy exterior and chewy interior, highlighting fresh ingredients like scallions, zucchini, and carrot. Traditionally enjoyed as a street food snack or appetizer, this gluten-free version uses rice flour for a light and airy batter, ensuring everyone can enjoy its deliciousness. Complemented by a tangy ginger-soy dipping sauce, these pancakes are perfect for sharing at parties or savoring as a standalone treat. With their mouthwatering taste and enticing aroma, they're sure to be a hit with family and friends, leaving no leftovers behind.
10
Servings
78
Calories
13
Ingredients
Ingredients
Rice flour
1/4 cup (none)
Eggs
2 (lightly beaten)
Vegetable oil
2 tablespoons plus 1 tablespoon for cooking (divided)
Water
1/4 cup (none)
Scallions (green parts only)
5 (cut into 3-inch lengths on the bias)
Medium carrot
1 (grated)
Small zucchini
1 (trimmed and grated)
Gluten-free soy sauce (or regular soy sauce)
3 tablespoons (none)
Water
2 tablespoons (none)
Rice vinegar
1 tablespoon (none)
Minced fresh ginger
1 teaspoon (none)
Red pepper flakes
1 teaspoon (none)
Granulated sugar
1 teaspoon (none)
Instructions
1
In a medium-sized bowl, combine the rice flour, lightly beaten eggs, and 1 tablespoon of the vegetable oil. Gradually whisk in the water until the mixture is smooth, ensuring there are no lumps.
2
Fold in the chopped scallions, grated carrot, and grated zucchini, mixing gently until well incorporated. Cover the bowl and chill in the refrigerator for 30 minutes to allow the rice flour to swell and develop flavor.
3
Heat an 8-inch nonstick skillet over medium heat, adding the remaining tablespoon of vegetable oil to coat the bottom. Once the oil is hot, pour in about one-quarter of the pancake batter, tilting the skillet gently to spread it into a thin, even layer.
4
Cook the pancake for approximately 8 minutes, or until the bottom is golden brown and bubbles start forming on the surface. Using a spatula, carefully flip the pancake over and press down gently to ensure even cooking.
5
Continue cooking for an additional 8 minutes until the second side is browned and the pancake is cooked through. Transfer the finished pancake to a plate and repeat the process with the remaining batter, adding more oil to the skillet as needed.
6
While the pancakes are cooking, prepare the dipping sauce by whisking together the gluten-free soy sauce, water, rice vinegar, minced ginger, red pepper flakes, and granulated sugar in a small bowl until the sugar is dissolved.
7
Once all the pancakes are cooked, cut them into small triangles and serve them warm with the ginger-soy dipping sauce on the side.
Nutrition Information
4g
Fat
8g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Korean Scallion Pancakes?
Also known as Pa Jun, these are savory pancakes with a crispy exterior and chewy interior, featuring scallions and other vegetables.
Is this Korean Scallion Pancake recipe gluten-free?
Yes, this specific version is gluten-free because it uses rice flour instead of wheat flour for the batter.
What vegetables are included in this recipe?
The pancakes include fresh scallions, grated carrots, and grated zucchini.
How many servings does this recipe provide?
This recipe makes approximately 10 servings.
What is the calorie count per serving?
Each serving contains approximately 78 calories.
How should I prepare the scallions for the batter?
You should use only the green parts of the scallions and cut them into 3-inch lengths on the bias.
What is the purpose of chilling the batter?
Chilling the batter in the refrigerator for 30 minutes allows the rice flour to swell and helps develop the flavor.
How long do I cook each side of the pancake?
Each side should be cooked for approximately 8 minutes over medium heat until golden brown.
What ingredients are needed for the ginger-soy dipping sauce?
The sauce consists of gluten-free soy sauce, water, rice vinegar, minced fresh ginger, red pepper flakes, and granulated sugar.
What is the texture of these pancakes?
These pancakes feature a perfect balance of a crispy exterior and a chewy interior.
Can I use regular soy sauce if I am not gluten-sensitive?
Yes, you can substitute the gluten-free soy sauce with regular soy sauce if desired.
What size skillet is recommended for cooking?
An 8-inch nonstick skillet is recommended for these pancakes.
How much fat is in each serving?
Each serving contains approximately 4g of fat.
How many carbohydrates are in one serving?
Each serving contains approximately 8g of carbohydrates.
Is this dish considered vegetarian?
Yes, these scallion pancakes are vegetarian-friendly.
What is the origin of Pa Jun?
Pa Jun originated from Korea's culinary history, which was influenced by the Silk Road.
How do I know when the pancake is ready to flip?
The pancake is ready to flip when the bottom is golden brown and bubbles start forming on the surface.
How should the pancakes be served?
The pancakes should be cut into small triangles and served warm with the dipping sauce on the side.
What amount of protein is in a serving?
Each serving provides about 2g of protein.
What is used as the base for the batter?
The batter is made from rice flour, lightly beaten eggs, vegetable oil, and water.
How much vegetable oil is used in the recipe?
The recipe calls for 2 tablespoons in the batter plus an additional 1 tablespoon for the cooking process.
What kind of vinegar is used in the dipping sauce?
The recipe uses 1 tablespoon of rice vinegar for the sauce.
Should I use the white or green parts of the scallions?
This recipe specifically calls for the green parts only.
How much minced ginger is required?
The dipping sauce requires 1 teaspoon of minced fresh ginger.
Are the pancakes spicy?
The dipping sauce contains 1 teaspoon of red pepper flakes, which adds a bit of heat, but the pancakes themselves are mild.
How do I prepare the zucchini and carrots?
The carrot should be grated and the zucchini should be trimmed and grated.
Can these be served as an appetizer?
Yes, they are traditionally enjoyed as street food snacks or appetizers.
How much rice flour is used?
The recipe uses 1/4 cup of rice flour.
Is there sugar in the recipe?
Yes, 1 teaspoon of granulated sugar is included in the dipping sauce to balance the flavors.
Does the recipe contain any fiber information?
No, the fiber content is not specified in the provided nutritional information.