Korean Kimchi Pancakes with Scallions
Kimchi Scallion Pancakes
Savory Korean kimchi pancakes pan-fried until the edges are crisp, with chopped kimchi, scallions, and a quick soy dipping sauce.
Kimchi pancakes, or kimchijeon, are a practical way to turn well-fermented kimchi and its tangy brine into a quick pan-fried dish. The batter should be loose enough to spread thinly, so the pancake cooks through before the edges become too dark.
Using chopped napa cabbage kimchi gives the pancakes pockets of chile, garlic, and cabbage while scallions add a fresh onion bite. A small spoonful of gochugaru is optional, but it deepens the color and heat when the kimchi is mild.
The key to a crisp edge is a hot skillet, enough oil to lightly sizzle around the batter, and patience before flipping. Pressing the pancake gently after the turn helps the center make contact with the pan without squeezing it dense.
Serve the pancakes as soon as they come out of the skillet, cut into wedges or squares. The soy-vinegar dipping sauce is sharp and simple, balancing the richness from the frying oil and the fermented tang of the kimchi.
Nutrition (per serving)
Directions
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1
Stir the soy sauce, rice vinegar, toasted sesame oil, and sesame seeds in a small bowl; set the dipping sauce aside while you make the pancakes.
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2
Combine the chopped kimchi, kimchi juice, and scallions in a mixing bowl, breaking up any large clumps of cabbage so they distribute evenly.
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3
Add the all-purpose flour, rice flour, cold water, beaten egg, gochugaru if using, and salt. Fold just until no dry patches remain; the batter should be thick but spreadable.
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4
Heat 1 tablespoon neutral oil in a 10-inch nonstick or cast-iron skillet over medium-high heat until the oil shimmers.
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5
Spoon in about half of the batter and spread it into a thin 7- to 8-inch pancake, nudging kimchi and scallions toward the edges for even browning.
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6
Cook for 3 to 4 minutes, until the underside is deeply golden and the edge looks crisp and set.
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7
Flip carefully, add another 1/2 tablespoon oil around the edge, and cook for 2 to 3 minutes more, pressing lightly with a spatula until the second side is browned.
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8
Transfer the pancake to a cutting board and repeat with the remaining batter and oil.
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9
Cut the hot pancakes into wedges or squares and serve immediately with the dipping sauce.
Ingredients
- Napa Cabbage Kimchi, chopped:1 cup
- Kimchi Juice:1/3 cup
- Scallions, thinly sliced:4
- All-Purpose Flour:3/4 cup
- Rice Flour:1/4 cup
- Cold Water:1/3 cup
- Egg, lightly beaten:1
- Gochugaru, optional:1 teaspoon
- Kosher Salt:1/4 teaspoon
- Neutral Oil:3 tablespoons
- Soy Sauce:2 tablespoons
- Rice Vinegar:1 tablespoon
- Toasted Sesame Oil:1 teaspoon
- Toasted Sesame Seeds:1 teaspoon
Tips & Notes
- Older, tangier kimchi makes a more flavorful pancake than very fresh kimchi.
- If the batter feels stiff, add cold water 1 tablespoon at a time until it spreads easily.
- Keep cooked pancakes crisp on a wire rack instead of stacking them on a plate.
