Pagogae
Indulge in the irresistible charm of Pagogae, a classic scallion pancake that promises layers of flakiness, bursts of umami flavor, and a satisfying crunch with every bite. Made from a simple dough of all-purpose flour, hot and cold water, and salt, these golden-brown pancakes are enriched with the aromatic allure of thinly sliced scallions and a hint of sesame oil for depth. The unique rolling and coiling technique creates their signature flaky texture, while a quick pan-fry ensures a perfectly crisp exterior. Served warm with a tangy soy sauce and rice vinegar dipping sauce, optionally spiked with chili flakes and sugar, Pagogae is a versatile dish perfect as an appetizer, snack, or side. With just a handful of pantry staples and a preparation time of under one hour, this recipe will transport your taste buds to the heart of Asian street food.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Hot water
- 0.25 cup Cold water
- 0.5 teaspoon Salt
- 1 cup Scallions (green onions), thinly sliced
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame oil
- 0.25 cup Soy sauce (for dipping, optional)
- 0.125 cup Rice vinegar (for dipping, optional)
- 0.25 teaspoon Chili flakes (optional)
- 1 teaspoon Sugar (optional)
Instructions
In a large mixing bowl, add the all-purpose flour and salt.
Gradually pour in the hot water while mixing with chopsticks or a wooden spoon until the dough begins to come together.
Add the cold water and continue mixing until the dough forms a rough ball.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
After resting, divide the dough into four equal pieces.
Roll out one piece of dough into a thin circle (about 8 inches in diameter) on a floured surface.
Brush the surface of the dough with a small amount of vegetable oil and a few drops of sesame oil.
Evenly sprinkle a quarter of the sliced scallions over the surface.
Roll the dough tightly into a log lengthwise, then coil the log into a spiral shape. Flatten the coil gently with your palm.
Roll out the spiral again into an 8-inch pancake. Repeat this process for the remaining dough pieces.
Heat a nonstick skillet over medium heat and add a thin layer of vegetable oil.
Cook each pancake for 2-3 minutes per side, or until golden brown and crispy. If needed, add more oil between batches.
Transfer the pancakes to a paper towel-lined plate to drain excess oil.
For dipping sauce, mix the soy sauce, rice vinegar, chili flakes, and sugar in a small bowl.
Cut the pancakes into wedges and serve warm with the dipping sauce on the side.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4763 mg | 207% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 9.6 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
