Restaurants›Ichiban Japanese & Korean›17. Scallion Pancake Recipe

17. Scallion Pancake Recipe

Inspired by Ichiban Japanese & Korean
Time1h
Serves4

Crispy and spicy.

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Ingredients

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Dough

Filling

Cooking

Method

Prepare the Dough

1

Mix Ingredients

In a mixing bowl, combine the all-purpose flour and salt. Gradually add boiling water while stirring with a chopstick or fork until the dough starts to come together.

2

Knead and Rest

Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling

3

Mix Filling

Finely chop the scallions and place them in a bowl. Add sesame oil, black pepper, and chili oil (if using). Mix well to combine.

Assemble the Pancakes

4

Roll Out Dough

After the dough has rested, divide it into four equal pieces. Roll out each piece into a thin circle on a floured surface.

5

Add Filling

Spread a thin layer of the scallion filling evenly over the surface of the dough circle.

6

Shape Pancake

Roll the dough circle into a tight log, then coil it into a spiral shape. Flatten it gently with your palm.

Cook the Pancakes

7

Fry Pancakes

Heat a skillet over medium heat and add vegetable oil. Once hot, place the pancake in the skillet and cook for about 3-4 minutes on each side until crispy and golden brown.

8

Cook Remaining Pancakes

Repeat the process for the remaining pancakes, adding more oil as necessary.

Serve

9

Cut and Serve

Slice the pancakes into wedges and serve hot, optionally with soy sauce or additional chili oil for dipping.