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Korean Kimchi Scallion Pancakes

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

Ingredients

  • 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

Instructions

  • 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.