Black Pepper Free Vegan Korean Scallion Pancakes
Total time35 min
Prep time15 min
Cook time20 min
4.6(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the batter
- ½ cup all-purpose flour
- ¼ cup rice flour
- ½ tsp salt
- ¾ cup cold water
- 1 bunch scallions (about 8–10 stalks), trimmed and cut into 3-inch lengths
- 1 medium carrot, peeled and julienned
- 1 jalapeño, thinly sliced (optional)
- 4 tbsp neutral oil (such as canola or vegetable oil), divided
For the dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp gochugaru (korean red pepper flakes)
- 1 tsp sugar
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, gochugaru, and sugar until the sugar dissolves. Set aside.
- 2
In a large mixing bowl, whisk together the all-purpose flour, rice flour, and salt. Pour in the cold water and whisk until a smooth, thin batter forms — it should be pourable and slightly thinner than pancake batter.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!