Korean Pancakes with Spicy Dipping Sauce

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  • Total Time: 0 hrs 30 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: 2 pancakes

Savory Korean Pancakes made with egg, scallions and carrots meet a spicy sauce featuring red chili pepper in this unique recipe.


  • 1/2 teaspoon Frontier Co-op Red Chili Peppers, Crushed 15,000 HU 1.20 oz.
  • 1 teaspoon Frontier Organic Onion Flakes
  • 1/2 teaspoon Missing content item.
  • 1/3 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 2 cloves garlic, pressed
  • 1 cup flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon sugar
  • 8 ounces cold sparkling water (seltzer)
  • 1 egg, slightly beaten
  • 6 scallions, cut into 1-inch pieces (about 2 cups), divided
  • 2 small carrots, cut into matchsticks (about 1 cup), divided
  • 4 vegetable oil, divided


    1. In a small saucepan over medium heat, combine soy sauce, sugar, vinegar, water, sesame oil, garlic and red chili pepper. in a small saucepan. Bring to a simmer, stir well, turn off the heat, and set pan aside to cool.

    2. In a large bowl, combine flour, cornstarch, onion powder, sugar and salt. Whisk until well combined. Add sparkling water and egg, gently stirring until well combined. Fold in 1 cup scallions and ½ cup carrots.

    3. In a 12-inch skillet over medium heat, place 3 tablespoons vegetable oil. Once hot and simmering, place half of the pancake batter into the pan. Use a spatula to spread the pancake out in a circle toward the edges of the pan. Cook for 2 to 3 minutes, until golden brown.

    4. Scatter 1/2 cup scallions and 1/4 cup carrots onto the raw side of the pancake. Flip and cook for another 2 to 3 minutes until golden brown. Remove from pan and place on a paper-towel lined plate to drain. Pour the remaining tablespoon of oil into the pan and repeat the cooking process with the rest of the pancake batter and vegetables.

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