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.