Quick Kimchi Pancakes

basically pancake egg kimchi soy sauce flour green onion scallion vinegar

Lauren Schaefer

Makes 8 small pancakes

Source

Ingredients

1 large egg

1 Tbsp. kimchi brine from jar

¼ cup soy sauce, divided

¾ cup plus 1 Tbsp. all-purpose flour

1½ cups kimchi

4 scallions

4 Tbsp. grapeseed or other neutral oil, divided

3 Tbsp. unseasoned rice or distilled white vinegar

Method

Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce, and ¼ cup water and whisk to combine.

Whisk in ¾ cup plus 1 Tbsp. flour.

Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.

Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.

Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Drop ¼-cupfulls of batter onto opposite sides of skillet (pancakes should be about 4" in diameter, so you’ll probably only be able to cook 2 at a time).

Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer. Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil; you should have 8 pancakes.

Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.

Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce alongside.