Korean Kimchi Scallion Pancakes
Korean Kimchi Scallion Pancakes are savory pancakes made of rice flour, egg, kimchi and scallions. Paired with a sesame sauce. These pancakes will be eaten before they hit the table!
Ingredients
- ¼ Cup Potato Starch
- ¼ Cup All Purpose Flour
- ¼ Tsp Baking Soda
- ⅔ Cup Ice Cold Water
- 2 Eggs Beaten
- ½ Tsp Salt and Black Pepper
- 1 Cup Scallions Chopped
- ½ Cup Kimchi Shredded
- 3 Tbsp Vegetable Oil Or Cooking Pan Spray
Dipping Sauce
- 2 Tbsp Coconut Aminos
- 1 Tbsp Rice Wine Vinegar
- 1 Tsp Sesame Oil
- 1 Tsp Sesame Seeds
- 1 Tsp Sambal
Instructions
- Make a batter by mixing flour, starch, salt, baking soda and water in a bowl or liquid measuring cup. Mixture should be rather thin.
- Beat 2 eggs in a seperate bowl.
- In a medium egg pan, put oil or cooking spray generously in pan. Heat.
- Add the scallions and kimchi. Sauté for 20 seconds and pour over batter.
- Spread the batter evenly into a circle, covering the vegetables.
- Let the bottom of the pancake set. Lower heat to medium for 20 seconds.
- Lightly coat the top of the pancake with beaten egg.
- Let it cook evenly on the bottom for another 20 seconds.
- Using the spatula, push the sides of the pancake until it forms a circcular shape around the vegetables.
- Gently flip the pancake over. Cook until brown on both sides. When finished, put on a cutting board and cut into squares.
- Make the dipping sauce by adding all ingredients of sauce together.
- Serve pancakes hot with dipping sauce.