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Restaurants›ktown korean bbq sushi and hotpot›Onion Pancake (spicy) Recipe

Onion Pancake (spicy) Recipe

Name: ktown korean bbq sushi and hotpots Onion Pancake (Spicy) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 cups all-purpose flour; 0.25 cups chickpea (gram) flour; 0.25 cups fine cornmeal (optional for texture); 1 tsp salt; 1 tsp baking powder; 1.25 cups water; 1 tbsp neutral oil (for batter); 2 cups yellow or sweet onions, thinly sliced; 0.5 cups scallions (green onions), thinly sliced; 0.25 cups fresh cilantro, chopped (optional); 1 pcs fresh green chilies or jalapeño, finely chopped; 1 tsp crushed red pepper flakes; 0.5 tsp ground cumin; 1 tsp garlic, minced; 0.5 tsp black pepper; 0.5 cups roasted peanuts, roughly chopped; 1 tsp soy sauce (for quick glaze); 0.5 tsp toasted sesame oil; 3 tbsp vegetable oil (for shallow frying); 1 tsp vinegar or lemon juice (to finish); 2 tsp optional chili oil or sriracha (to serve)

Inspired by ktown korean bbq sushi and hotpot

Time45m

Serves4

Contains peanuts

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Ingredients

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Batter & Pancake Base

1 1/2 cups 00 bread flour

1/4 cups chickpea (gram) flour

1/4 cups fine cornmeal (optional for texture)

1 tsp Celtic sea salt

1 tsp Baking powder

1 1/4 cups water

1 tbsp neutral oil (for batter)

Onion & Vegetables

2 cups yellow or sweet onions, thinly sliced

1/2 cups scallions (green onions), thinly sliced

1/4 cups fresh cilantro, chopped (optional)

1 pcs fresh green chilies or jalapeño, finely chopped

Spices & Heat

1 tsp Crushed red pepper flakes

1/2 tsp Ground cumin

1 tsp Garlic, minced

1/2 tsp black pepper

Peanut Crunch & Garnish (Contains peanuts)

1/2 cups roasted peanuts, roughly chopped

1 tsp soy sauce (for quick glaze)

1/2 tsp toasted sesame oil

For Frying & Serving

3 tbsp vegetable oil (for shallow frying)

1 tsp vinegar or lemon juice (to finish)

2 tsp optional chili oil or sriracha (to serve)

Method

Batter & Pancake Base

Make the batter

In a large mixing bowl whisk together all-purpose flour, chickpea flour, cornmeal, salt, and baking powder. Gradually whisk in 1 1/4 cups water until a smooth, thick but pourable batter forms (consistency like heavy pancake batter). Whisk in 1 tablespoon neutral oil to help crisping.

Taste the batter (raw) for salt balance and adjust if needed. Let batter rest for 10 minutes while prepping other components to hydrate flours.

Onion & Vegetables

Prepare the vegetables: thinly slice the onions and scallions, finely chop the green chili or jalapeño, and chop cilantro if using. Place all in a bowl and lightly season with 1/4 teaspoon salt and a pinch of black pepper to draw out moisture.

Squeeze any excess moisture from the onions lightly with your hands or a towel—enough to remove very loose liquid but leave still moist. This helps pancakes crisp without becoming soggy.

Spices & Heat

Combine spices: stir the crushed red pepper, ground cumin, minced garlic, and 1/4 teaspoon black pepper into the rested batter. Mix until evenly distributed. Adjust crushed red pepper to taste for spiciness.

Peanut Crunch & Garnish (Contains peanuts)

Make the peanut crunch: in a small bowl mix the roughly chopped roasted peanuts with 1 teaspoon soy sauce and 1/2 teaspoon toasted sesame oil. Toss to coat so the peanuts have a light savory glaze. Reserve about 2 tablespoons of the peanuts to sprinkle on finished pancakes for garnish.

Fold the remaining glazed peanuts into the batter just before cooking so the pancake will have peanut pockets and crunchy bites.

For Frying & Serving

Combine vegetables with batter: add the lightly dried onions, scallions, green chili, and cilantro to the batter that already has spices and peanuts. Gently fold to incorporate; do not overmix. The mixture should be spoonable and hold together—if too thick add up to 2 tablespoons water, if too thin add 1 tablespoon flour.

Cook the pancakes

Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon oil and swirl to coat. For each pancake, spoon about 1/3 cup of batter into the skillet and gently spread to a 4-5 inch round (keep pancakes relatively thin for crisp edges). Cook until underside is golden brown and edges look set, 3–4 minutes. Flip carefully and add another 1/2 tablespoon oil around the pancake if needed. Cook the second side 2–3 minutes until golden and cooked through. Adjust heat as needed to prevent burning. Repeat to make 6–8 pancakes, adding more oil between batches.

Keep cooked pancakes warm on a rack in a low oven (100–120°C / 210–250°F) while finishing remaining pancakes so they stay crisp.

Finish & serve

Just before serving, sprinkle reserved chopped peanuts over the pancakes and drizzle with 1 teaspoon vinegar or lemon juice for brightness. Offer chili oil or sriracha at the table. Serve hot so the peanut crunch remains crisp.