Crispy Kimchi And Scallion Pancakes Recipe

Name: Crispy Kimchi And Scallion Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons low-sodium soy sauce; 2 tablespoons rice vinegar; 1/4 teaspoon toasted sesame oil; 1/2 teaspoon granulated sugar; 1/2 teaspoon chopped dried red chile pepper; 1 teaspoon thinly sliced scallion; 1 cup all-purpose flour; 1/2 cup rice flour; Kosher salt; 1 large egg, beaten; 1 cup cold seltzer; 1/4 cup kimchi liquid (reserved from draining the kimchi); 1 cup kimchi, drained and chopped; 4 scallions, thinly sliced, green and white parts separated; 1 tablespoon chopped fresh medium-spicy red chile pepper (such as Thai bird or cayenne); 3-4 tablespoons organic canola oil

Servings: persons

2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 teaspoon toasted sesame oil
1/2 teaspoon granulated sugar
1/2 teaspoon chopped dried red chile pepper
1 teaspoon thinly sliced scallion
1 cup all-purpose flour
1/2 cup rice flour
Kosher salt
1 large egg, beaten
1 cup cold seltzer
1/4 cup kimchi liquid (reserved from draining the kimchi)
1 cup kimchi, drained and chopped
4 scallions, thinly sliced, green and white parts separated
1 tablespoon chopped fresh medium-spicy red chile pepper (such as Thai bird or cayenne)
3-4 tablespoons organic canola oil

1
In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.
2
Preheat the oven to 300u00b0F.
3
In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.
4
In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.
5
Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 1/4 teaspoon toasted sesame oil, 1/2 teaspoon granulated sugar, and more.

Yes, Crispy Kimchi And Scallion Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Kimchi And Scallion Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions