Kimchi and Scallion Pancakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4 to 6
It is entirely possible to make a complete meal out of just fritters but I suggest serving these as an appetizer or a crispy side to a healthy salad like this one. Unlike Chinese scallion pancakes, which require you to make dough, kimchi pancakes are made from a simple batter. Called Pajeon in Korean, "Pa" stands for scallion, and "Jeon" means pancake. So, pajeon literally translates to scallion pancake and the standard pajeon pronunciation is "pajun".
Everyone’s stove is different so use the first set of batter to get a good idea of how fast or slow they cook on yours. I prefer to use medium-low heat but you can up the heat if yours cook too slow.
Sauce Ingredients
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
¼ teaspoon toasted sesame oil
½ teaspoon granulated sugar
½ teaspoon chopped dried red chile pepper
1 teaspoon thinly sliced scallion
Pancake Ingredients
1 cup all-purpose flour
½ cup cornstarch
Coarse, kosher salt
1 large egg, beaten
1 cup club soda
¼ cup kimchi liquid (reserved from draining the kimchi)
1 cup kimchi, drained and chopped
4 scallions, thinly sliced, green and white parts separated
1 tablespoon chopped fresh medium-spicy red chile pepper (such as Thai bird or cayenne)
3 to 4 tablespoons organic canola oil
Sauce Preparation
In a small bowl, add soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallions. Pour in 2 tablespoons of water and stir to combine.
Pancake Preparation
Preheat oven to 300° F.
In a large bowl, add flour, cornstarch, ½ teaspoon salt, egg, club soda, and kimchi liquid. Mix together. Add the kimchi, the white parts of the scallions, and red chile pepper and stir to combine.
In a large nonstick skillet over medium-low heat, add ½ tablespoon of oil. When it simmers, add ½ cup of batter to the pan and cook undisturbed for 2-3 minutes. When it is golden brown, flip it to cook the second side for 2-3 minutes more. Transfer to a rimmed baking sheet and place it in the oven to keep warm. Repeat with your remaining batter to make 6-8 pancakes.
To Serve
Remove the pancakes from the oven and solace into quarters. Add to a large plate and garnish with scallion greens. Serve with a side of dipping sauce.
