Korean Pancakes with Sweet Potato and Scallions Recipe
Thin, slightly crispy pancakes with pieces of sweet potato and green scallions are Korea’s answer to our potato pancakes, just in a more vegetable-forward version. In Korea, similar pancakes are often fried on rainy days – there’s even a joke that the sound of rain resembles sizzling in a pan. They’re a great snack to share at the table.
These Korean-style pancakes combine the natural sweetness of sweet potato with the fresh bite of scallions in a thin, crispy batter. They’re easy to share, quick to make, and bring a bit of Korean comfort food tradition to your table.
Chef's tips
Slice the sweet potato as thinly as you can – this is the key to getting it tender without burning the batter. Don’t overcrowd the pan; it’s better to fry smaller pancakes so they’re easier to flip and crisp up more evenly.
How to serve
Serve the pancakes cut into bite-sized triangles on a large platter with the dip in a small bowl in the center. They pair well with light Korean side dishes, miso soup, or a simple cucumber salad.
Ingredients
- sweet potato medium, peeled and cut into thin matchsticks - 1 piece
- scallions cut into pieces about 4–5 cm long - 1 bunch
- wheat flour about 3/4 cup - 120 g
- potato starch - 2 tablespoons
- water cold - 220 ml
- egg - 1 piece
- salt - 0.5 teaspoons
- vegetable oil for frying - 4 tablespoons
- soy sauce for the dip - 2 tablespoons
- rice vinegar for the dip - 1 tablespoon
- water for the dip - 1 tablespoon
- sesame seeds for the dip - 1 teaspoon
- chili flakes optional, for the dip - 0.25 teaspoons
Preparation
- Peel the sweet potato and cut it into very thin matchsticks, roughly the size of matches, so it softens quickly in the pan.
- Wash and dry the scallions, then cut them into pieces about 4–5 cm long.
- In a bowl, mix the wheat flour, potato starch, and salt. Add the egg and gradually pour in 220 ml of cold water, whisking until you get a smooth, fairly thin batter, similar to crepe batter.
- Add the sliced sweet potato and scallions to the batter. Gently mix so the vegetables are evenly coated in the batter.
- Heat 1–1.5 tablespoons of oil in a large pan over medium-high heat. Pour in a portion of the batter with vegetables, spreading it thinly over the entire surface of the pan to form a pancake about 0.5 cm thick.
- Fry the pancake for 3–4 minutes, until the bottom is golden and crispy and the edges slightly lift from the pan. Carefully flip it using a large spatula and fry for another 2–3 minutes.
- Transfer the cooked pancakes to a plate lined with paper towel. Repeat until you use up all the batter, adding more oil to the pan as needed.
- Make a quick dip: in a small bowl, mix the soy sauce, rice vinegar, 1 tablespoon of water, sesame seeds, and chili flakes. Serve the pancakes cut into triangles, dipping them into the sauce.
Storage
No storage information available for this dish.
I love making these on lazy weekend evenings – the sizzling in the pan and the aroma of sesame and soy sauce instantly make the kitchen feel cozy. They disappear from the plate faster than I can fry them.
