1. In a mixing bowl, combine the all-purpose flour, cornflour, and salt. Gradually add water, stirring until a smooth, thin batter forms.
2. Stir in the chopped spring onions, sliced onion, and gochugaru (if using) until evenly coated in the batter.
3. Heat a large frying pan over medium heat and add a drizzle of cooking oil. Pour the pancake mixture into the pan, spreading it out evenly.
4. Cook for 5–6 minutes on one side, then flip and cook for another 5–6 minutes, flipping occasionally to ensure even browning. The pancake should be golden and crispy on both sides.
5. In a small bowl, mix soy sauce, sesame oil, rice vinegar, and water until combined.
6. Slice the pancake into bite-sized pieces, serve with the dipping sauce, and enjoy immediately!

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FAQs

1. Can I make this pancake gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free flour blend and ensure your soy sauce is gluten-free (look for tamari). The pancake will still turn out deliciously crispy.

2. What can I use if I don’t have gochugaru?
If you don’t have gochugaru, you can use red chilli flakes or paprika for a mild spice. Alternatively, you can skip it altogether for a non-spicy version.

3. Can I use other vegetables in the pancake?
Yes! This recipe is versatile. You can add julienned carrots, thinly sliced zucchini, or even chopped kimchi for a tangy twist.

4. How do I store leftovers?
Although this pancake is best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat it in a frying pan to restore its crispiness.

5. Can I double or triple the recipe?
Definitely! This recipe is easily scalable. Simply double or triple the ingredients to make more servings. Just ensure you cook the pancakes one at a time for even cooking.

6. What’s the best oil to use for frying?
A neutral oil with a high smoke point, like vegetable or canola oil, works best for frying the pancake and getting those crispy edges.

7. Can I make the dipping sauce sweeter?
Of course! Add a small amount of honey or sugar to the dipping sauce for a sweet and savoury balance.

8. Is this recipe vegan?
Yes, this recipe is naturally vegan as it doesn’t contain any animal products. Just double-check that your soy sauce and other ingredients are vegan-friendly.

9. What should I pair this pancake with?
You can enjoy it as a snack, but it also pairs beautifully with other Korean dishes like kimchi, a light soup, or a bowl of rice for a complete meal.

10. Can I freeze the pancake?
Yes, you can! Cook the pancake, let it cool completely, and store it in a freezer-safe bag. Reheat in a pan or oven until warmed through and crispy.

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