Kimchi Scallion Pancake: A Delicious Twist on Kimchi Pancakes with Whole Kimchi and Scallions
Make a Flavorful Kimchi Scallion Pancake by Adding Whole Kimchi and Plenty of Scallions
Let’s make a delicious Kimchi Scallion Pancake that’s even better when torn and eaten by hand. This recipe combines the freshness of scallions with the tangy bite of kimchi for a satisfying savory pancake.
Main Ingredients
- 8 pieces of Kimchi (cut into bite-sized pieces or torn by hand)
- 16 stalks of Scallions (washed and cut into 2-3 inch lengths)
- 1 cup All-purpose Flour
- 1 cup Pancake Mix (Buchim Garu)
- 1/2 cup Water
Cooking Instructions
Step 1
Today, we’re going to make a special Kimchi Scallion Pancake using whole kimchi instead of chopping it. The refreshing taste of scallions combined with the spicy tang of kimchi will create an even richer flavor. It offers a different charm compared to the crispy kimchi pancakes often craved on rainy days.
Step 2
First, let’s prepare the batter for our Kimchi Scallion Pancake. In a large bowl, combine 1 cup of all-purpose flour and 1 cup of pancake mix. Gradually add 1/2 cup of water while stirring until you achieve a smooth batter with no lumps. The consistency should be pourable but not too thin – a thick, flowing texture is ideal. For an extra flavor boost, you can add a tiny pinch of salt to season the batter.
Step 3
Heat a pan over medium heat and add a generous amount of cooking oil. Pour the prepared batter thinly onto the pan, spreading it evenly across the bottom. Then, artfully arrange the whole kimchi pieces and scallions on top of the batter. If your kimchi pieces are too large, feel free to tear them into smaller sections to fit the pan. Arrange the scallions neatly for a more appealing presentation.
Step 4
Reduce the heat to medium-low and cook until the kimchi and scallions are tender and the pancake is golden brown. Once one side is nicely browned, carefully flip the pancake to cook the other side until it’s also golden and crispy. Be mindful not to overcook the kimchi until it becomes mushy, and prevent the scallions from burning. Frying both sides until perfectly crisp will result in a wonderfully delicious Kimchi Scallion Pancake.
Step 5
When the kimchi and scallions are golden brown and you hear a satisfying sizzle, your delicious Kimchi Scallion Pancake is ready! It’s best enjoyed immediately while warm. Tear it into pieces by hand and serve it with makgeolli (Korean rice wine) for the ultimate rainy-day treat. Enjoy a delightful meal with this pancake that’s crispy on the outside and tender on the inside!
