Korean-style Scallion and Veggie Pancakes

Korean-style Scallion and Veggie Pancakes

  • Servings: 4
  • Difficulty: easy
  • Print


We farm in Florida, but we love food from all over the world.  Korean-style Scallion and Veggie Pancakes are delicious, healthy, and easy to make.


This recipe uses scallions, carrots, and red bell pepper, but you can use any vegetable of your choice, as long as they are somewhat flat.  For example, using large or even small broccoli or cauliflower florets will result in very uneven cooking, so chop the broccoli or cauliflower into small pieces no more than 1/4 inch tall.



Other good veggie choices are:

  • cabbages
  • cooking greens like kale or chard
  • salad greens like arugula or spinach
  • root veggies like potatoes, turnips, or radishes
  • other veggies that can be sliced into flat pieces, like squash.

Have fun and use your imagination!



  • 6-8 scallions
  • 1 medium (or 1/2 large) red bell pepper
  • 2 medium size carrots,
  • 1 cup organic all purpose flour
  • 3/4 cup of cold water
  • 1 egg scrambled
  • 2 tbsp soy sauce (or 1 tsp kosher salt if you don’t have soy sauce)
  • 2 tbsp peanut oil or sesame oil
  • Soy and garlic dipping sauce:
    • 2 tbsp soy sauce
    • 2 tbsp mirin rice wine
    • 1 tsp sesame oil
    • Chopped scallion greens (preferably the thinnest greens)
    • 1 garlic clove thinly sliced crosswise
    • Can be made ahead of time.



  • Wash and pat dry scallions, cut into 4-6 inch long segments; set aside.
    • Slice any thicker parts like the white parts or thicker leaves lengthwise.
  • Peel and wash carrots, cut into 1/8 inch x 1/8 inch wide x 4-6 inch long sticks; set aside.
  • Wash and pat dry red bell pepper, remove the stem, halve and remove the seeds and internal white membranes, slice into thin sticks, similar to the scallion and carrots; set aside.
  • Make the batter:
    • Mix the flour, egg, water, and soy sauce (or salt) together using a whisk.
    • Make sure there are no lumps of flour but do not overwork the batter.
    • Set aside.
  • Make the soy and garlic dipping sauce:
    • Place all the ingredients into a small mixing bowl, stir well.
    • Pour into individual serving bowls or large communal serving bowl (but no double dipping…yuck)


  • Heat a large, non-stick frying pan on a burner set to medium-high heat, add the oil.
  • Place 1/4 of the veggies in the pan and saute for 2 minutes, stirring occasionally.
  • Pour 1/4 of the batter over the cooking veggies, ensuring that all the veggies are covered.
  • Cook for 2-3 minutes or until the bottom becomes nicely browned.
  • Turn over and cook the other side for another 2 to 3 minutes.
  • Remove and place on a plate with paper towel to soak up any excess oil.
  • Repeat until all the veggies and batter are used up.
  • Serve immediately with a side of Korean Napa cabbage kimchee and soy and garlic dipping sauce.


Korean-style Scallion and Veggie Pancakes

This is work done for Worden Farm’s new blog, http://www.wordenfarmtotable.com.  Reposted with their permission.


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