Korean Kimchi Scallion Pancakes! Packed with kimchi and scallions, these pancakes are delicious and easy to make!
Today, I’m sharing one of my favorite Korean foods with you. Kimchijeon! Korean Kimchi pancakes! I grew up eating these Korean Scallion Pancakes and these were the pancakes I always asked my mom to make for me. When I was younger, I couldn’t handle the heat and spice from kimchi. I would still eat it as a child, but I would dip mine in water to take off all the gochugaru (red pepper flakes) and kimchi brine.
It wouldn’t be until I got to college where I would miss Korean food so much that I finally acquired a palette and taste for full on, spicy, make you sweat, hot and spicy Korean food.
Now, I love kimchi. My favorite way to eat it is plain, right out of the jar, or simply with white or brown rice and dried seaweed (gim). I also love a good kimchi jjigae, Kimchi soup, or what I like to call, Koreans’ version of chicken noodle soup.
These Korean Kimchi scallion pancakes are a great way to incorporate kimchi and they are super versatile. You can just add the scallions, add mushrooms too, or you can add seafood or other vegetables like red bell peppers or even thin, julienned zucchini. It’s really up to you!
And just like any kind of pancake, these might take some practice if you’re not used to making pancakes. I used my trusty KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet. This is my absolute favorite skillet and I use it all the time. The low, gently angled sides not only make flipping easier, but also provides a larger surface area for quickly cooking, sautéing, and searing. It’s perfect for my Korean Kimchi Scallion Pancakes!
I hope you give these Korean pancakes a try! They make great finger foods, appetizers, a side dish or even as a snack!
Korean Kimchi Scallion Pancakes
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 1/4 teaspoon sugar
- 3 to 4 scallions green part only, chopped or cut into 2 inch pieces
- 1 heaping cup Korean kimchi* chopped
- 2 to 3 tablespoons vegetable oil for frying
- Low sodium soy sauce
- brown rice vinegar
- Roasted sesame seeds
- Using a mixing bowl, combine and mix together everything from the flour to the kimchi. Using a large non-stick skillet over medium high heat, after a few minutes, add about 2 teaspoons vegetable oil. Slowly pour in the pancake batter. I would highly recommend making smaller kimchi pancakes so they are easier to crisp up and flip!
- Let cook for about 3 to 4 minutes, or until nicely browned on the bottom. Gently and carefully flip the pancake and cook the other side for about 3 to 4 minutes, or until cooked through and golden brown. Remove from the pan and place on a clean plate.
- Repeat steps to make the remaining pancakes with the remaining batter. When ready to cut, transfer to a cutting board. Slice into wedges, serve and enjoy with soy sauce, mixed with a splash of brown rice vinegar and some roasted sesame seeds if desired.
Disclosure: This is a paid, sponsored post written in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in partnering with the brands that I use and love.