Korean Kimchi Scallion Pancakes Recipe

Name: Korean Kimchi Scallion Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour all-purpose; 2 cups ice cold water; 1 teaspoon salt; 2 large eggs; vegetable oil for frying; 2 bunches scallions green part only chopped into 2-3 inch pieces; 1 cup cabbage Korean kimchi, drained and chopped; 1 cup cremini mushrooms chopped; low sodium soy sauce; roasted sesame seeds

Servings: persons

2 cups flour all-purpose
2 cups ice cold water
1 teaspoon salt
2 large eggs
vegetable oil for frying
2 bunches scallions green part only chopped into 2-3 inch pieces
1 cup cabbage Korean kimchi, drained and chopped
1 cup cremini mushrooms chopped
low sodium soy sauce
roasted sesame seeds

1
["Using a large mixing bowl, combine and whisk together the flour, very cold ice water and salt. Add the eggs, one at a time, and whisk until combined.", "Using your KitchenAid(R) 7-Ply Stainless Steel with Copper Core 10"" Skillet over medium high heat, add about 1 to 2 teaspoons of vegetable oil and top with some scallions, kimchi and a few mushrooms (as shown above). Feel free to arrange the veggies in the pan or simply throw them in.", "Slowly pour in a thin layer of the pancake batter over the veggies into the pan. Let cook for about 3 to 4 minutes, or until nicely browned. Gently and carefully flip the pancake and cook the other side for about 2 minutes, or until cooked through. Remove from the pan and place on a clean plate.", "Repeat steps to make the remaining pancakes. When ready to cut, transfer to a cutting board. Slice into wedges, serve and enjoy with soy sauce and roasted sesame seeds."]

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups flour all-purpose, 2 cups ice cold water, 1 teaspoon salt, 2 large eggs, and more.

Yes, Korean Kimchi 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.

Korean Kimchi Scallion Pancakes

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