Crispy Kimchi and Scallion Pancakes

harpercollins appetizer lunch dinner asian chinese green onion/scallion chile pepper kid-friendly small plates peanut free dairy free tree nut free takeout at home

Tracy Pollan

4–6 servings

Source

Ingredients

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1/4 teaspoon toasted sesame oil

1/2 teaspoon granulated sugar

1/2 teaspoon chopped dried red chile pepper

1 teaspoon thinly sliced scallion

1 cup all-purpose flour

1/2 cup rice flour

Kosher salt

1 large egg, beaten

1 cup cold seltzer

1/4 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)

3–4 tablespoons organic canola oil

Method

In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.

Preheat the oven to 300°F.

In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.

In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.

Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.