korean scallion pancakes

Categories: Breads, Pizza, Tarts, Veggies and Sides, Posted by Sandy Bergsten



½ cup all-purpose flour

½ cup potato starch 

1 teaspoon kosher salt

½ teaspoon baking powder

¾ cup ice water

1 large egg

¼ cup finely chopped kimchi

4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever is on hand)

4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise

2 tablespoons grapeseed or peanut oil, plus more as needed

Dipping Sauce:

3 tablespoons soy sauce

2 teaspoons rice wine vinegar, plus more to taste

1 teaspoon finely grated fresh ginger 

1 clove garlic, finely grated

½ teaspoon sesame oil, plus more to taste

Pinch of granulated sugar


4 large handfuls of mixed greens

2-3 tablespoons light vinaigrette

1 ripe avocado, diced

1 fried egg per serving



Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.

In a medium bowl, combine water, egg and kimchi. Whisk the kimchi mixture into the flour mixture until smooth. Fold in the grated vegetables and three-quarters of the scallions. (Save the rest of the scallions for garnish.)

In a large nonstick skillet over medium heat, heat 2 tablespoons of oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten slightly, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, about 2 to 3 minutes more. Transfer to a paper towel-lined plate and sprinkle with a little kosher salt.

Continue with the remaining batter.

For the dipping sauce: In a small bowl stir together the soy sauce, vinegar, ginger and garlic, sesame oil and sugar. 

Sprinkle sliced scallion over the pancakes and serve with the dipping sauce on the side. 

To make a meal: Serve the pancakes along lightly dressed mixed greens scattered with diced avocado, top with a fried egg.


Serves 3-4

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