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Korean-Style Scallion Pancakes Fill 1 Created with Sketch.

with Cucumber Salad

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

It’s time to sparkle. These traditional Korean pancakes get their fluffy texture from an everyday ingredient: good old-fashioned club soda! It might seem strange, but bear with us. During cooking, the bubbles in club soda effervesce, creating little pockets of air that trap heat, giving the pancake a crispy crust and a light, chewy interior. Bring out the bubbly!

fresh
ingredients
Korean-Style Scallion Pancakes with Cucumber Salad
Title
  • 2 Kirby Cucumbers
  • 1 bunch Scallions
  • 1 clove Garlic
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Chinese Black Vinegar
  • 2 tsps Sesame Oil
  • 1 tsp Sambal Oelek
  • 1 cup Club Soda
  • 1 cup All-Purpose Flour
  • 1 Farm Egg
  • ¼ cup Cornstarch
  • 1 tsp Baking Powder
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Cut the cucumbers in half crosswise, then lengthwise into ¼-inch thick slices. Trim off and discard the roots of the scallions, then cut the scallions into 1-inch pieces. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste.
Make the cucumber salad:
2 Make the cucumber salad:
In a medium bowl, toss the cucumbers with the sesame oil, half the soy sauce, half the black vinegar and as much of the sambal oelek as you’d like, depending on how spicy you’d like the salad to be. Let stand, tossing occasionally, as you continue cooking.
Make the dipping sauce:
3 Make the dipping sauce:
In a small bowl, combine the remaining soy sauce and remaining black vinegar.
Make the pancake batter:
4 Make the pancake batter:
In a large bowl, combine the flour, cornstarch, baking powder, garlic paste, egg and club soda. Mix until smooth. Gently fold in the scallion pieces; season with salt and pepper.
Cook the pancakes:
5 Cook the pancakes:
In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add half the pancake batter to the pan to make 1 large pancake. Cook 2 to 4 minutes per side, carefully flipping with a spatula, or until cooked through and browned. Transfer the cooked pancake to a paper towel-lined plate and season with salt. Repeat with the remaining batter.
Plate your dish:
6 Plate your dish:
Cut each pancake into quarters and divide between 2 dishes. Serve with the cucumber salad and dipping sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Cut the cucumbers in half crosswise, then lengthwise into ¼-inch thick slices. Trim off and discard the roots of the scallions, then cut the scallions into 1-inch pieces. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste.
2 Make the cucumber salad:
In a medium bowl, toss the cucumbers with the sesame oil, half the soy sauce, half the black vinegar and as much of the sambal oelek as you’d like, depending on how spicy you’d like the salad to be. Let stand, tossing occasionally, as you continue cooking.
Make the cucumber salad:
Make the dipping sauce:
3 Make the dipping sauce:
In a small bowl, combine the remaining soy sauce and remaining black vinegar.
4 Make the pancake batter:
In a large bowl, combine the flour, cornstarch, baking powder, garlic paste, egg and club soda. Mix until smooth. Gently fold in the scallion pieces; season with salt and pepper.
Make the pancake batter:
Cook the pancakes:
5 Cook the pancakes:
In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add half the pancake batter to the pan to make 1 large pancake. Cook 2 to 4 minutes per side, carefully flipping with a spatula, or until cooked through and browned. Transfer the cooked pancake to a paper towel-lined plate and season with salt. Repeat with the remaining batter.
6 Plate your dish:
Cut each pancake into quarters and divide between 2 dishes. Serve with the cucumber salad and dipping sauce on the side. Enjoy!
Plate your dish: