Kimchi Scallion Pancakes: Korean Fusion
Kimchi Scallion Pancakes: Korean Fusion
Classic DishScallion Pancakes
Prep: 40 min • Cook: 15 min. Fuse traditional Chinese flavors with Korean zest by incorporating finely chopped kimchi and a touch of gochujang into the pancake dough, adding a fermented tang and subtle heat. These savory pancakes offer a delightful crunch and a burst of umami, making them a perfect appetizer or a fun side dish.
- Preparation time
- 40 min
- Cooking time
- 15 min
- Total time
- 55 min
- Servings
- 4
Instructions
Make the Dough
- 1In a large bowl, whisk together the flour and salt.
- 2Gradually add the warm water, mixing with chopsticks or a fork until a shaggy dough forms.
- 3Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- 4Place the dough back in the bowl, cover with a damp cloth, and let it rest for at least 20 minutes.
Prepare the Filling
- 1While the dough is resting, finely chop the scallions and drained kimchi.
- 2In a small bowl, combine the chopped scallions, kimchi, gochujang, and sesame oil. Mix well.
Assemble and Cook
- 1Divide the dough into 4 equal portions. Roll each portion into a rough circle, about 6-7 inches in diameter.
- 2Spread the kimchi filling evenly over the surface of each dough circle, leaving a small border.
- 3Carefully roll up the dough like a jelly roll. Then, coil the roll into a spiral shape.
- 4Flatten each spiral gently with your palm and then roll it out again into a flat pancake, about 6 inches wide.
- 5Heat a generous amount of vegetable oil in a non-stick skillet over medium-high heat.
- 6Carefully place the pancakes into the hot skillet and cook for about 3-4 minutes per side, until golden brown and crispy.
- 7Repeat with the remaining pancakes, adding more oil as needed.
Prepare Dipping Sauce (Optional)
- 1In a small bowl, whisk together soy sauce, rice vinegar, and sugar.
- 2Stir in toasted sesame seeds just before serving.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 7 g
- Fat
- 16 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 7 g |
| Fat | 16 g |
| Carbs | 45 g |
Tips
- Ensure kimchi is well-drained to prevent the dough from becoming too wet and difficult to handle.
- Use enough oil to shallow-fry the pancakes; this is key to achieving a wonderfully crispy exterior.
- Serve hot and fresh with the optional dipping sauce for an extra layer of flavor and tang.
