Crispy Kimchi and Scallion Pancakes
Crispy Kimchi and Scallion Pancakes is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine.
Preheat the oven to 300°F.
In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate.
Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.
In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering.
Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes.
Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more.
Transfer to a rimmed baking sheet and place in the oven to keep warm.
Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.
Remove the pancakes from the oven and slice into quarters.
Garnish with the scallion greens and serve with the dipping sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.