Kimchi Scallion Pancake
February 29, 2024 by Kimberly
Experience the sizzling joy of a Kimchi Scallion Pancake! Perfect for sharing, these crispy delights blend zesty kimchi and fresh scallions for a mouthwatering treat.
20 MINUTES
EASY
VEGAN
KOREAN
555 PER DUMPLING
CRISPY / ZESTY
EVERYDAY
DINNER / APPETIZER
ALL YEAR
ABOUT THE RECIPE
Dive into the flavorful world of Korean cuisine with my Kimchi Scallion Pancakes! These savory pancakes offer a delightful combination of tangy kimchi and aromatic scallions, pan-fried to golden perfection. Whether you’re a seasoned foodie or new to Korean flavors, these pancakes are sure to spice up your mealtime!
How to serve:
Serve these sizzling Kimchi Scallion Pancakes hot off the pan for the best experience. They’re perfect as a hearty breakfast, a unique appetizer, or a side dish for your main meals. Pair them with a dipping sauce made from soy sauce, sriracha and lemon juice to elevate their flavor. Cut them into wedges, and share the joy with friends and family.
How to store:
Store leftover pancakes in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. They’ll stay fresh for up to two days. Reheat in a pan over medium heat to retain their crispiness and flavor.
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INGREDIENTS
FOR 2 PANCAKES
DOUGH
- 100g kimchi (1/2 cup)
- 3 spring onions
- 100g all-purpose flour (3/4 cup)
- 20g cornstarch (1 tbsp)
- 1/2 tsp turmeric
- 1/4 tsp baking powder
- 1/4 tsp salt
- 100ml water (3.5 fl oz)
ADDITIONAL
- 2 tsp clarified butter
ACTIVE: 5 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- medium bowl
- medium sized pan
- Roughly chop the kimchi and place in a medium-sized bowl with 2 tbsp of its marinade.
- Wash the spring onions and cut into fine strips. Set aside a small portion of the green strips as a topping for later. Add the rest to the bowl.
ACTIVE: 15 min
PASSIVE: –
COOKING
1. Now add the flour, cornstarch, water, salt, turmeric and baking powder to the kimchi and spring onions in the bowl and mix to form a smooth batter.
2. Heat a medium-sized frying pan with 1 tsp clarified butter. Pour half of the batter into the pan and fry on both sides until crispy. Now add another teaspoon of clarified butter to the pan and fry the second half of the batter in the pan.
3. Cut the kimchi pancake into large pieces, serve hot on a plate and top with the remaining green spring onions.
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