Kimchi, Pork + Scallion Pancake With Watercress-Rad

Name: Kimchi, Pork + Scallion Pancake With Watercress-Radish Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups store-bought kimchi, chopped; 1 cup chopped scallions (from 1 bunch); 1 1/2 cups cups chopped watercress, divided (from 1 large bunch); 8 ounces ground pork; 1 garlic clove, finely grated; 1/2 teaspoon ground cayenne pepper; 1 cup all-purpose flour; 2 large eggs, lightly beaten; 1/4 cup soy sauce; 2 tablespoons rice-wine vinegar; 1 tablespoon sesame oil; 1/2 cup sliced radishes (from about 8 halved radishes)

Servings: persons

2 cups store-bought kimchi, chopped
1 cup chopped scallions (from 1 bunch)
1 1/2 cups cups chopped watercress, divided (from 1 large bunch)
8 ounces ground pork
1 garlic clove, finely grated
1/2 teaspoon ground cayenne pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
1/4 cup soy sauce
2 tablespoons rice-wine vinegar
1 tablespoon sesame oil
1/2 cup sliced radishes (from about 8 halved radishes)

1
In a large bowl, combine kimchi, scallions, 1 cup chopped watercress, pork, garlic, cayenne, flour, egg, and 6 tablespoons water. Stir to combine.
2
Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pancake mixture, pat it into a large pancake, and cook until browned on the underside, about 4 minutes. Slide the pancake onto a plate, then carefully flip it back into the skillet to brown the other side, about 4 minutes. Repeat with remaining pancake mixture and oil. Transfer both pancakes to a cutting board to cut each cake into 4 wedges.
3
While pancake cooks, whisk together soy sauce, vinegar and sesame oil. In a small bowl, toss remaining 1/2 cup watercress and radish together with salt and pepper. Serve wedges of pancake topped with watercress relish; spoon sauce over top or serve alongside.

410

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

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 12 ingredients. The key ingredients include: 2 cups store-bought kimchi, chopped, 1 cup chopped scallions (from 1 bunch), 1 1/2 cups cups chopped watercress, divided (from 1 large bunch), 8 ounces ground pork, and more.

Yes, Kimchi, Pork + Scallion Pancake With Watercress-Radish Relish 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!

Kimchi, Pork + Scallion Pancake With Watercress-Radish Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions