Vegan Korean Scallion Pancakes

Total time35 min

Prep time15 min

Cook time20 min

4.6

(15)

These crispy, golden pancakes are packed with scallions, julienned carrot, and optional jalapeño, delivering serious crunch and savory depth in every bite. The combination of all-purpose flour and rice flour is the real secret here — it creates a batter that fries up with irresistibly crisp edges while staying tender in the middle. Every single ingredient in both the pancake and the tangy gochugaru dipping sauce is completely plant-based, so there's no swapping or substituting required. The dipping sauce comes together in seconds with soy sauce, rice vinegar, toasted sesame oil, and a pinch of Korean red pepper flakes, and it ties the whole dish together beautifully. This recipe makes four pancakes, so it's a solid option for a shared appetizer or a light weeknight dinner alongside a simple salad. Serve them straight from the pan while they're still crackling — that's when the texture is absolutely at its peak.

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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.

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