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korean

Spring Onion Pancake with Chili Soy Dip

This dish pairs Korean pancake mix with soy sauce, egg and scallion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

20 g Protein
89 g Carbohydrates
31 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 110g Korean pancake mix 374 kcal
  • 170g water 0 kcal
  • 50g egg 72 kcal
  • 120g scallion 42 kcal
  • 14g neutral cooking oil 124 kcal
  • 14g soy sauce 10 kcal
  • 10g rice vinegar 2 kcal
  • 2g gochugaru 6 kcal
  • 6g toasted sesame oil 53 kcal

Cooking instructions

  1. Korean pancake mixwatereggscallion
    In a bowl, mix pancake mix (or flour), water, and egg until you have a smooth batter. Stir in half the scallions.
  2. neutral cooking oil
    Heat a nonstick skillet over medium-high heat and add neutral oil.
  3. scallion
    Pour in the batter and scatter remaining scallions over the top. Press gently so scallions stick.
  4. Cook 3 to 4 minutes until the bottom is golden, then flip and cook 2 to 3 minutes more until crisp and cooked through.
  5. Korean pancake mixsoy saucerice vinegargochugarutoasted sesame oil
    Mix soy sauce, rice vinegar, gochugaru, and toasted sesame oil for the dip. Slice pancake and serve with dip.

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