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.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, add the all-purpose flour and salt.

Step 2

Gradually pour in the hot water while mixing with chopsticks or a wooden spoon until the dough begins to come together.

Step 3

Add the cold water and continue mixing until the dough forms a rough ball.

Step 4

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.

Step 5

After resting, divide the dough into four equal pieces.

Step 6

Roll out one piece of dough into a thin circle (about 8 inches in diameter) on a floured surface.

Step 7

Brush the surface of the dough with a small amount of vegetable oil and a few drops of sesame oil.

Step 8

Evenly sprinkle a quarter of the sliced scallions over the surface.

Step 9

Roll the dough tightly into a log lengthwise, then coil the log into a spiral shape. Flatten the coil gently with your palm.

Step 10

Roll out the spiral again into an 8-inch pancake. Repeat this process for the remaining dough pieces.

Step 11

Heat a nonstick skillet over medium heat and add a thin layer of vegetable oil.

Step 12

Cook each pancake for 2-3 minutes per side, or until golden brown and crispy. If needed, add more oil between batches.

Step 13

Transfer the pancakes to a paper towel-lined plate to drain excess oil.

Step 14

For dipping sauce, mix the soy sauce, rice vinegar, chili flakes, and sugar in a small bowl.

Step 15

Cut the pancakes into wedges and serve warm with the dipping sauce on the side.

Nutrition Facts

Serving size	(706.2g)

Amount per serving	% Daily Value*
Calories	1336.4

Total Fat 42.6g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 22.6g
Cholesterol 0mg	0%
Sodium 4763.1mg	0%
Total Carbohydrate 203.1g	0%
Dietary Fiber 10.0g	0%
Total Sugars 9.6g
Protein 31.8g	0%

Vitamin D 0IU	0%
Calcium 145.3mg	0%
Iron 14.2mg	0%
Potassium 782.8mg	0%

*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.

Source of Calories

Fat: 29.0%

Protein: 9.6%

Carbs: 61.4%