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Korean Kimchi Scallion Pancakes

Recipe makes 6 (7-inch) sized Korean pancakes
Course: Appetizer or Main
Cuisine: Korean
Author: Hip Foodie Mom


  • 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

For serving:

  • 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.