Sesame Latch · Starters

Kimchi Scallion Pancakes

Name: Kimchi Scallion Pancakes
Total time: 35 min
Yield: 4 servings
Ingredients: 250 g Napa cabbage kimchi; 4 whole Green onions; 150 g All-purpose flour; 1 whole Eggs; 150 ml Water; 0.5 tsp Gochugaru; 3 tbsp Neutral oil; 2 tbsp Soy sauce; 1 tbsp Rice vinegar; 1 tsp Toasted sesame oil; 1 tsp Sesame seeds; 1 pinch Salt

Crisp-edged pancakes packed with chopped napa kimchi and a shower of green onion, fried in a slick of oil and cut into wedges. A sharp soy-vinegar dip sits on the side.

35 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Napa cabbage kimchi250 g
Green onions4 whole
All-purpose flour150 g
Eggs1 whole
Water150 ml
Gochugaru0.5 tsp
Neutral oil3 tbsp
Soy sauce2 tbsp
Rice vinegar1 tbsp
Toasted sesame oil1 tsp
Sesame seeds1 tsp
Salt1 pinch

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (flour, soy sauce), egg, soy (soy sauce) and sesame (sesame oil and seeds). Packaged kimchi often contains fish or shellfish; read the label.

Method

Chop the kimchi

Squeeze the kimchi over a bowl so you keep the juice, then chop it into small pieces. Slice the green onions into 3 cm lengths. You should have about 2 tbsp of kimchi juice; top it up with a splash of the water if you are short.

Mix the batter

Whisk the flour, egg, kimchi juice, remaining water, gochugaru and pinch of salt into a thick batter. Fold in the chopped kimchi and green onions. The batter should fall in a ribbon; add a spoonful of water if it is stiff.

Fry until the egg is cooked through

Heat 1 tbsp oil in a large non-stick skillet over medium heat. Ladle in half the batter and spread it into a round about 1 cm thick. Cook for 3–4 minutes, until the underside is deep golden, then flip and cook for 3 minutes more. The centre must be fully set, with no raw batter, so the egg is cooked through. Slide it onto a board and repeat with the remaining oil and batter.

Make the dip and serve

Stir the soy sauce, rice vinegar, sesame oil and sesame seeds in a small bowl. Cut the pancakes into wedges and serve hot with the dip.

A hot pan and a thin pancake are what make the edges lacey. If the centre is browning before it sets, lower the heat rather than rushing the flip.

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