Korean Spring Onion Pancakes

Korean Spring Onion Pancakes

Korean Spring Onion Pancakes 1024 683 gastronome


I’ve been seeing these delicious crispy spring onion pancakes trending over the internet for some time now. I was determined to give them a go and improvise with some ideas for a cookery book I’m working on. Often called a ‘Korean pizza’ this crispy pancake I think they makes the ideal vessel for a Gastrono-me style sexy brunch dish! The heat of the horseradish cream is a delicious accompaniment to the smoked salmon, and if you’re feeling in a spicy mood a little gochujang hot sauce drizzled over is really good. Have a great pancake day everyone!

Korean Spring Onion Pancakes with Smoked Salmon, Avocado & Horseradish Cream

Recipe by Gemma SimmoniteCourse: Main, brunchDifficulty: Medium




  • For the pancakes
  • 250g plain flour

  • ½ teaspoon of salt

  • 180ml of boiling water

  • 1 tablespoon of garlic oil

  • 5 spring onions sliced – save some for dressing the plate

  • 60ml of vegetable oil

  • For the Horseradish Cream
  • 100g cream cheese

  • 50g crème fraiche

  • 15g of creamed horseradish

  • A small pinch of dried red chilli flakes

  • ½ teaspoon of white pepper

  • ¼ juice of lemon

  • 1 tablespoon of snipped chives – save some for dressing the plate

  • Ground black pepper and salt to taste

  • To serve
  • 240 g smoked salmon

  • 1 avocado sliced

  • A selection of baby leaves

  • Garlic oil for dressing


  • For the Pancakes
  • Add the flour and salt to the bowl of a food processor and pulse for 10 seconds. With the motor running pour in the boiling water in a slow stream and continue until the dough starts to come together.
  • On a floured surface knead the dough a little and put in a bowl covered with cling film and allow to prove at room temperature for 30 minutes, or overnight in the fridge.
  • When proved divide the dough until 4 equal pieces.
  • Take one piece of dough, (keep the rest covered until finished with the first) and roll into and 8” circle. Brush lightly with garlic oil and give a sprinkle of salt, then sprinkle with a quarter of the spring onions. Carefully roll the dough into a snake shape, then shape into a coil finishing by tucking the end underneath. Flatten the coil with your hand and again roll into an 8” circle. These steps are important because this re-rolling creates the flaky deliciousness of the crispy pancake.
  • Continue with the other three pancakes in the same way and keep them under a damp clean cloth until ready to fry.
  • Add 1 tablespoon of vegetable oil to a non-stick frying pan and set over a medium heat. When hot carefully slide 1 pancake into the pan and cook on one side until golden, approximately three minutes, then cook on the other side the same. Keep warm in a very low oven until all the pancakes are cooked.
  • For the Horseradish cream
  • In a bowl simply beat all the ingredients with a wooden spoon until combined, taste to make sure of your flavours and tweak where necessary, then chill until required.
  • To serve
  • Place a warm pancake on each plate and arrange with curls of smoked salmon, avocado slices and leaves. In the centre decorate with a quenelle (fancy dollop!) of horseradish cream. Sprinkle with more spring onions, chives, ground black pepper, a drizzle of garlic oil and a wedge of lemon.


  • If you’re feeling in a spicy mood a little gochujang hot sauce drizzled over is really good. Have a great pancake day everyone!

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