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.
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
TOTAL TIME
20 min
SERVES
2 pancakes
DIET
vegan
EVERY RECIPE DESERVES
A Little Love Letter
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!
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.
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.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
Love,
Kimberly
If you want to get to know me better,
click here!
LET’S MAKE A PIECE OF HAPPINESS
Print
Kimchi Scallion Pancake
- Total Time: 20 min
- Yield: 2 1x
Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- medium bowl
- medium sized pan
Ingredients
Units
Scale
- 100 grams kimchi
- 3 spring onions
- 100 grams all-purpose flour
- 20 grams cornstarch
- 1/2 tsp turmeric
- 1/4 tsp baking powder
- 1/4 tsp salt
- 100 milliliters water
- 2 tsp clarified butter
Instructions
- 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.
- 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.
- 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.
- Cut the kimchi pancake into large pieces, serve hot on a plate and top with the remaining green spring onions.
- Cook Time: 20 min
CRAVING MORE?
Follow along here & don’t forget to subscribe to my substack!
MORE PIECES OF HAPPINESS
0 Comments