Kimchi Scallion Pancakes

Serving Size 4

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: Dishing Up the Dirt

For the dipping Sauce

  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon thinly sliced scallion

For the pancakes

  • 1 cup all purpose flour
  • 1/2 cup rice flour
  • kosher salt
  • ¼ cup silken tofu
  • 1 cup cold seltzer water
  • 1/4 cup kimchi liquid (reserved from draining the kimchi)
  • 1 cup kimchi, drained and chopped
  • 4 scallions, minced
  • 1 fresh red chili pepper, minced
  • 3-4 tablespoons canola oil

Preparation

  1. Prepare the dipping sauce by combining all the ingredients and whisking until well incorporated. Set aside
  2. In a large bowl whisk together the two flours, salt, egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallions and red chili pepper and stir
  3. Heat 1/2 tablespoon of the oil in a large non stick skillet over medium high heat. Once shimmering scoop about 1/2 cup of the batter into the skillet and cook, undisturbed for about 2 minutes. Flip and cook for 2-3 minutes longer. Repeat the process with the rest of the batter
  4. Serve with the dipping sauce and enjoy

Share this Recipe