Korean Kimchi Scallion Pancakes! Packed with scallions, mushrooms and kimchi, these pancakes are delicious and easy to make!
I wanted to take a moment to recognize an amazing food blogger who passed away last week. I unfortunately never had the opportunity to meet Joan from Chocolate, Chocolate and More in person but was looking forward to meeting her in Chicago at BlogHer Food. She died of a sudden heart attack last Thursday and the blogging community is stunned. My prayers go out to her family, her three children and to everyone who knew her and especially for those who are deeply mourning her loss. Life is short and unexpected things happen. Let’s strive to live our lives with joy, passion, grace and love.
Today, I’m sharing one of my favorite Korean foods with you. 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 red pepper flakes and kimchi sauce.
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 (kim). 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, like I did here so 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!
- 2 cups all-purpose flour
- 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
- 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® 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.
- There are many variations on the soy sauce dipping sauce for these scallion pancakes. You can also add a touch of brown rice vinegar to the soy sauce and enjoy.
Visit The Kitchenthusiast for the complete recipe. I am also sharing my tips on entertaining so I hope you don’t miss it!
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.
I am so sorry to hear about Joan. My thoughts and prayers go out to her family (I actually hadn’t discovered Joan’s blog but I can see that she was a young, vibrant mum. What a terrible, sudden loss). It’s hard to move from such a heavy subject to food again, but… I do love the memory of your childhood consumption of these pancakes (dipping them in water!). Glad that you can appreciate them in their spicy, delicious fullness now! I must give them a go. Hugs xx
This breaks my heart! I was just going through Joan’s blog right now, she is such a fun – loving person! My deepest condolences to her family and I hope that God gives them the strength they need during such a difficult time!
These scallion pancakes are phenomenal! I love love LOVE kimchi! I absolutely love spicy food, especially the kind where your eyes start to water and nose starts to run and you know you can’t take it anymore but you still want to eat it! These are so perfect for brunch and breakfast as well!
These sound so good, Alice! I love trying new foods from all different cultures so this is definitely something I need to do!
Oh Alice, such a sweet dedication, I didn’t know Joan, but, I hope her family and loved ones find peace in the middle of their loss.
These pancakes look fabulous, Btw! Heading over to check out the recipe
A lot of people are having a hard time putting their feelings in to words right now, so I’m glad you started your blog post with the dedication to Joan. I keep thinking about her kids.
As always, an amazing recipe, Alice. I’ve never cooked with kimchi, but you keep reminding me that I need to give it a shot!
That´s so sad about Joan… I also didn´t know her and didn´t know of her passing unti I read your post 🙁 My heart goes out to her family and friends! Life is truly short and we need to focus on all the blessings in our lives..
ps. these scallion pancakes are something I´ve never seen before! I love experimenting with different foods and would love to try this!
Extending sincere condolences on the passing of Joan, and sadness for her family. We never know that moment when each of us has filled our mission here and we are called to something greater. May the happy memories continue to live in the hearts of her family, and those friends whose lives Joan has touched.
Kimchi Scallion Pancakes are among my favorite snack and are wildly popular in my house. I still hope we prepare them in our Korean Cuisine class at Drexel this semester just so everyone can enjoy them, so easy to make, and so comforting to enjoy!
So sad to hear about Joan. I didn’t know her or her blog, however it’s always sad when someone that is part of the community dies.
Great recipe, and a nice twist on pancakes.
Alice, these kimchi scallion pancakes have me DROOLING! There was a tiny Korean restaurant in Orlando that I LOVED and I always ordered their scallion pancakes! But your look sensational, and much better than theirs! LOVE the addition of kimchi, because YESSSS to all things spicy delicious! I’m so excited to make these, because I have been having a craving for good Korean food! Pinned! Cheers, lovely! xo
Side note: I had no clue Joan passed away, I didn’t know her, but condolences to those mourning. Life is VERY short and you are right, unexpected things happen. My father was fine one day, and then diagnosed with Mesothelioma after a routine surgery… he was given 6 months to live and only made it 3. Losing ones we love really wakes you up and makes you recognize each SECOND of life is precious. Hugs!
I didn’t know Joan, but I could tell she was a well-liked woman just by the reaction from the community. My condolences go out to all who are mourning her loss.
I make kimchi pancakes for hubs all the time. I never thought to add mushrooms or scallions though. I must do that next time I make them.
Jen, I LOVE that you make kimchi pancakes for your hubby!!!! I hope you try this recipe!
I didn’t know Joan but I am so sad to hear this. Life is so unexpected, prayers and strength to her family and friends.
I love these pancakes Alice, so much goodness in them.
I was so heartbroken to hear of this last week, so I’m loving your post, Alice. And these pancakes sound amazing. Love the savory flavor!
Such a sweet post, Alice! I am still in shock and my heart is breaking for Joan’s kids and her family 🙁
Oh Alice, I’m so sorry to hear about the passing of your friend and fellow blogger. Pajeon is certainly comfort food for the soul. I hope this sends some much needed warmth around to everyone. This is such a lovely recipe, Alice. Hugs to you.
So sorry to hear about Joan. What a tragic passing. Life is short and we need to align what we value most
Would these be classified as kimchijeon? One of my favorite foods. Must try to make them
Alana, you are so right. . !! and yes, they are the same thing!! I hope you try the recipe! thank you for the visit!
So sorry to hear about Joan and my condolences to all her friends and family! These scallion pancakes are something I’ve heard about many times, but never seen or tried- they look delicious 🙂
Such sweet words for such a sweet lady, she will certainly be missed!
I had scallion pancakes once on vacation and they were incredible! I definitely need to make these, I know my husband would love them!
I feel so terribly for Joan’s family — I never met her but we talked occasionally, and I will be dedicating my post on Wednesday to her.
As for kimchi, I’m embarrassed to say I’ve never tried it — do you recommend a brand to look out for?
Such a beautiful tribute Alice. I never knew there were Korean scallion pancakes. My kids love Chinese scallion pancakes and I love kimchi, so can’t wait to try this!
I’m so sorry to hear about Joan! Praying for her family and kids!
Love kimchi, but haven’t had it in a while. Need to try these pancakes, they look amazing!
We are so sad to hear about Joan. Naomi and I had the chance to meet her last year and Nashville and she was such a positive woman with a big heart. Incredibly sad and our prayers are with her family during this difficult time. So nice of you to dedicate this to her Alice.
What a lovely tribute to Joan, I was so sad to hear the news. These pancakes look incredible, Alice! Hope you had a wonderful birthday :).
Wow! My greedy curiosity is at full attention!! I love kimchi but never imagined eating it in pancake form, how creative. This looks good!!
What a tragedy, so sorry to hear that. Our prayers go out to her friends and family.
These look so good! I have never made Kimchi pancakes but now i think i am going to try them because they look so delicious! I am so excited to make these!
I never met Joan but she sounded like an amazing woman and feel so badly for her kids! Your tribute to her is very kind.
These pancakes look so delicious and full of flavor! 🙂
Alice, your recipes are just inspiring! These pancakes are on my list to try for sure.
I have not had the chance to meet Joan, but could not help but feel the collective loss to us as a blogging community and to her young family 🙁
I’m not all that into pancakes for breakfast, but a savory version? Yup, I’d go back for seconds and thirds! These look amazing with your Korean twist!!!
I love when you share Korean recipes because they are the best! These pancakes combine so many delicious flavors. I want these for dinner!
It’s funny how our tastes can change. I am slowly getting used to a little more heat but I have actually never had kimchi! I’m still kind of a wussy. I bet they add so much flavor to these pancakes! I never got a chance to meet Joan, but it’s clear how many lives she touched. I will definitely be sharing her recipes all over the internet in the months to come!
Alice! These pancakes have me seriously drooling! I love love love savory pancakes, but I don’t make them nearly enough. I need to change that ASAP. And I love a good kick of spice, so I think I might be able to handle the heat! 🙂
Jeanette Chen sent me this recipe. I tried it and it was “fantastic”. A little extra kimchi on the side is also a good addition. Really delicious! 😀
Hi John, thank you so much!!!! This comment made my night! 🙂 I’m so glad you enjoyed it!
I also enjoyed this on “The Kitchenthusiast”. Great recipes!👍
Thank you so much, John!!