Korean Kimchi Scallion Pancakes
*This recipe is best if you use older, more fermented and sour kimchi
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Appetizer or Main
Cuisine: Korean
Keyword: kimchi pancakes, Kimchijeon
Servings: 2
Author: Hip Foodie Mom
- 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
For serving:
- 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.