Lee Yeon-bok's Chongyubing
A fragrant Taiwanese-style scallion pancake made by layering a scallion oil paste and folding the dough to create flaky layers.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the scallion oil paste is too thin, add a little more flour to achieve a spreadable consistency.
- Rolling and coiling the dough creates layers; when pan-fried, the outside becomes crispy and the inside tears into flaky strands.
Recommended for
- Those who want to enjoy a unique Chinese-style pancake with a crispy exterior and flaky layers.
- Those who want to make the traditional dough base for various scallion pancake dishes from scratch.
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