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Picture of Scallion Pancakes with Korean Dipping Sauc
chinese korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 749 kcal 37 %
  • Fat 35 g 54 %
  • Saturated 3 g 14 %
  • Carbs 93 g 31 %
  • Fiber 7 g 28 %
  • Protein 17 g 35 %
  • Cholesterol 0 mg 0 %
  • Sodium 3525 mg 147 %
  • Calcium 139 mg 14 %
  • Magnesium 101 mg 24 %
  • Potassium 725 mg 15 %
  • Iron 4 mg 22 %
  • Zinc 2 mg 16 %
  • Phosphorus 261 mg 37 %
  • Vitamin A 59 µg 7 %
  • Vitamin C 35 mg 38 %
  • Thiamin (B1) 0 mg 17 %
  • Riboflavin (B2) 0 mg 19 %
  • Niacin (B3) 3 mg 21 %
  • Vitamin B6 0 mg 21 %
  • Folate equivalent (total) 100 µg 25 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 7 mg 49 %
  • Vitamin K 206 µg 171 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Scallion Pancakes with Korean Dipping Sauc

Ingredients

  • * 1/4 c soy sauce
  • * 3 tbsp water
  • * 1 tbsp rice vinegar
  • * 1 tsp sugar
  • * 1 tsp sesame oil
  • * 1/2 tsp sesame seed
  • * 1/4 tsp red pepper flake
  • * 2 tbsp thinly sliced green onion
  • * 1 jalapeno pepper, minced (optional)
  • for the scallion pancake:
  • * 6 green onion, trimmed into piece and halved
  • * 3/4 c flour
  • * 1 tsp sugar
  • * 1/2 tsp salt
  • * 1 tsp black pepper
  • * 1/2 c ice cold water
  • * 2 tbsp vegetable oil, divided

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