Korean Pancake with Ramps | Sanmaneul-jeon 산마늘전

Many thanks to my culinary friends and Maangchi who shared their love to Korean pancakes and inspired me to add some of them to my list of most often served spring dishes!

Making Korean Pancakes with Ramps
Making Korean Pancakes with Ramps
Making Korean Pancakes with Ramps
Making Korean Pancakes with Ramps
Korean Pancakes: Sanmaneul-Jeon
Korean Pancakes: Sanmaneul-Jeon

Korean Pancake with Ramps | Sanmaneul-jeon 산마늘전

Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Appetizer, Breakfast, Main Dish
Cuisine: Eastern Asian, Korean
Keyword: greens, Korean, pancake, recipe
Servings: 2 portions
Calories: 339kcal


for greens

  • 2 oz ramps fresh, tops and bulbs
  • 3 each scallions
  • 1 oz chives
  • 1 cup broccolini florets

for batter

  • 100 g wheat flour all-purpose
  • 1 each egg
  • 3/4 cup water or vegetable/chicken/beef stock
  • 1/2 tsp kosher salt
  • 1 pinch black pepper freshly ground
  • 1 tsp bean paste, fermented black beans or miso, optional

for cooking

  • 2 tbsp avocado oil

for onion and chili dipping sauce

  • 2 tbsp light soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp distilled vinegar
  • 4 tbsp onions diced
  • 1 tbsp serrano thinly sliced, or other fresh chilies


  • Combine all batter ingredients in a bowl using a whisk. Prepare all greens — wash, pat dry, trim, cut, slice.
  • Combine all the ingredients for onion and fresh chili pepper dipping sauce.
  • Place a skillet over medium heat and add oil. If you cook two portions at the same time, use two skillets.
  • Ladle 1 cup of the batter on each skillet and arrange a portion of scallions/ chives/ ramps evenly. Press them down into the batter with a spatula. Arrange broccolini florets on top and pour the rest of the batter on top dividing it equally between the two pancakes.
  • When the bottom of the pancake becomes set, flip it. The liquid part of the batter will partially coat broccolini florets now. Because the greens on this side are more exposed to direct heat, it is important to keep the heat lower. Let the batter and greens gently cook and lightly caramelize.
  • Flip the pancake again and turn the heat back to medium to make the bottom of the pancake more caramelized and crispy.
  • Serve pancakes with dipping onion and fresh chili dipping sauce or/and Korean gochujang-based sauce.


Calories: 339kcal | Carbohydrates: 62g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 106mg | Sodium: 542mg | Potassium: 678mg | Fiber: 4g | Sugar: 15g