Potato Pancakes with Scallions and Kimchi Recipe

Name: Potato Pancakes with Scallions and Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 scallions, trimmed and chopped; 1/3 cup soy sauce; 1 tablespoon peeled and minced fresh ginger; 2 tablespoons toasted sesame seeds (page 596); 1 tablespoon dark sesame oil; 1 tablespoon sugar; 3 or 4 potatoes, peeled and grated to make about 3 cups; 1/2 cup Kimchi (page 444), drained and chopped; 1 egg; 2 tablespoons flour; Salt and black pepper to taste; Cayenne to taste or about 1 small fresh chile, stemmed, seeded, and minced; About 1/3 cup corn, grapeseed, or other neutral oil

Servings: persons

4 scallions, trimmed and chopped
1/3 cup soy sauce
1 tablespoon peeled and minced fresh ginger
2 tablespoons toasted sesame seeds (page 596)
1 tablespoon dark sesame oil
1 tablespoon sugar
3 or 4 potatoes, peeled and grated to make about 3 cups
1/2 cup Kimchi (page 444), drained and chopped
1 egg
2 tablespoons flour
Salt and black pepper to taste
Cayenne to taste or about 1 small fresh chile, stemmed, seeded, and minced
About 1/3 cup corn, grapeseed, or other neutral oil

1
Mince 2 of the scallions and combine with the soy sauce, ginger, sesame seeds, sesame oil, and sugar; set aside.
2
Put the potatoes in a strainer and squeeze to extract excess liquid.
3
Combine in a bowl with the kimchi, egg, flour, salt, pepper, and cayenne.
4
Preheat the oven to 200F.
5
Put a couple of tablespoons of oil in a large skillet, preferably nonstick, over medium-high heat.
6
When the oil is hot, add the potato batter by the large spoonful, to make pancakes about 3 inches across.
7
Fry until nicely browned on one side, then turn and brown the other side, less than 10 minutes total.
8
Drain on paper towels and keep warm in the oven while you repeat the process to use up all the batter.
9
Spoon a little of the sauce over the pancakes and pass the rest at the table.

225

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 13 ingredients. The key ingredients include: 4 scallions, trimmed and chopped, 1/3 cup soy sauce, 1 tablespoon peeled and minced fresh ginger, 2 tablespoons toasted sesame seeds (page 596), and more.

Yes, Potato Pancakes with Scallions and Kimchi 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!

Potato Pancakes with Scallions and Kimchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions