Spring Onion and Kimchee Pancake

Spring Onion and Kimchee Pancakes

MAKES 2 TO 3
Inspired by the Korean classic known as kimchijeon, these savory pancakes are made with sweet spring onions and spicy kimchee. Crisp at the edges and tender in the center, they’re irresistible when paired with tangy homemade dipping sauce.

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup regular rice flour or mochiko (sweet rice flour)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 2 tablespoons vegetable oil (divided use)
  • 1/2 cup napa cabbage kimchee (squeezed and cut into thin ribbons)
  • 2 spring onions, bulbs sliced thin and greens cut into 1/2-inch lengths

DIPPING SAUCE

  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon mirin (sweet japanese rice wine)
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon gochugaru Korean chili flakes

Directions

  1. In a medium bowl, whisk together flour, rice flour, salt, and baking soda. 
  2. Add 1 cup water and egg. Whisk until the batter is smooth and resembles pancake batter.
  3. In a small bowl, combine all the dipping sauce ingredients. Set aside.
  4. Heat a medium, non-stick 10-inch skillet on high. Add about 2 teaspoons oil and swirl to coat the bottom of the pan.
  5. Pour half the batter into the center of the pan and tilt gently so it spreads in a thin, even layer almost to the edges.
  6. Immediately scatter half the kimchee and spring onions over the batter. Use the back of a spoon to lightly press them into batter lightly. Reduce heat to medium-high and cook for 3 to 4 minutes, or until the edges are crisp and bottom is golden. Shake the pan gently—the pancake should slide easily when it's ready to flip.
  7. Slide a spatula underneath and flip the pancake in one quick, confident motion (back and forth, not up and down). If it tears, simply press it back together in the pan. Drizzle a few drops of oil around the edges and continue cooking for another 3 to 4 minutes, until both sides are browned and the pancake is cooked through.
  8. Flip the pancake once more, then slide it onto a cutting board. Repeat with the remaining batter and toppings. Slice the pancakes into wedges and serve warm with the dipping sauce.

Cook Tips

Spring onions have larger bulbs than green onions and are much sweeter. However, green onions can also be used.

Prefer not to toss the pancake? Cover pan with a large plate. Lay your hand on plate and carefully flip pan over in one motion to invert pancake. Slide pancake back into pan to cook other side.

Nutrition

  • Calories: 230
  • Fat: 0 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Cholesterol: 45.0 mg
  • Sodium: 1070.0 mg
  • Carbohydrates: 30.0 g
  • Fiber: 2.0 g
  • Added Sugars: 1.0 g
  • Sugar: 0 g
  • Protein: 6.0 g