Scallion Pancake
Corn, Corn Pudding, Gochujang, Crispy Pancetta, Corn Relish, Soy Dipping Sauce
Chef Andrew Lim of Perilla Korean Fare | Chicago, IL
Adapted by StarChefs | September 2026 | Photo: Kevin Reodica
INGREDIENTS
Corn Pudding:
10 ears corn, kernels removed
Fire Sauce:
4 tablespoons gochujang
1 tablespoon crushed red pepper flakes
1 tablespoon granulated sugar
Pancetta:
½ pound Niman Ranch pancetta, diced into ⅛-inch cubes
Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon sesame oil
1 tablespoon granulated sugar
½ tablespoon gochugaru
½ tablespoon sesame seeds
Corn Relish:
1 cup corn kernels
¼ cup diced red onions
¼ cup julienned perilla leaves
2 tablespoons lime juice
1 tablespoon minced garlic
½ tablespoon kosher salt
Pancake Batter:
½ cup all-purpose flour
¼ cup cornstarch
1 teaspoon kosher salt
Scallion Pancake:
Oil for frying
½ cup scallions, cut into 1-inch batons
¼ cup sliced onions
¼ cup perilla leaves, cut into ½-inch ribbons
¼ cup garlic chives, cut into 1-inch batons
2 tablespoons corn kernels
2 tablespoons sliced shishito peppers
To Assemble and Serve:
Scallion curls
METHOD
For the Corn Pudding:
Pass kernels through a juicer, reserving liquid and discarding solids. Transfer liquid to a saucepan over low-medium heat. Cook until thickened to a syrup-like consistency. Let cool. Transfer to an airtight container and refrigerate.
For the Fire Sauce:
In a mixing bowl, combine all ingredients and 1 tablespoon water. Mix until sugar has fully dissolved. Transfer to an airtight container and refrigerate.
For the Crispy Pancetta:
In a sauté pan over medium heat, render pancetta until crispy. Strain, transfer to a paper towel-lined sheet tray, and let drain. Transfer to an airtight container and refrigerate.
For the Dipping Sauce:
In a mixing bowl, combine all ingredients. Mix until sugar has fully dissolved. Transfer to an airtight container and refrigerate.
For the Corn Relish:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Pancake Batter:
In a mixing bowl, combine all ingredients and ¾ cup water. Set aside.
For the Scallion Pancake:
In a deep fryer, heat oil to 350°F. In a mixing bowl, combine remaining ingredients. Add Pancake Batter and mix until vegetables are evenly coated. Scoop 1 cup mixture into hot oil, ensuring mixture is held together. Using a ladle, press down gently to spread. Cook until set and solid. Flip and fry until crispy on both sides. Transfer to a paper towel-lined sheet tray and let drain.
To Assemble and Serve:
Place Scallion Pancake on a serving plate. Garnish with desired amount Corn Relish followed by scallion curls, Corn Pudding, Pancetta, and Fire Sauce. Serve with ramekin Dipping Sauce.
