Lunch / Korean
Kimchi Scallion Pancakes with Soy Dipping Sauce
Crisp-edged Korean kimchi pancakes loaded with scallions and quick dipping sauce for a savory vegetarian snack or lunch.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in 1 cup (120 g) all-purpose flour, 2 tbsp (30 ml) low-sodium soy sauce; check the actual product labels, including any gluten-free replacements.
- Contains soy.
- Contains sesame.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Whisk the soy sauce, rice vinegar, sesame oil, sugar, and sesame seeds together in a small bowl for the dipping sauce.
In a large bowl, whisk the all-purpose flour, rice flour, baking powder, salt, and gochugaru. Whisk in the cold water and kimchi juice until smooth.
Fold in the kimchi, scallions, and carrot.
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Ladle 1/4 cup batter per pancake and spread thin. Spread the batter thinly and wait for the underside to set before turning. A thick pancake can brown outside while staying gummy inside.
Cook until browned and crisp, 2 to 3 minutes per side. Repeat with the remaining oil and batter.
Serve hot with the dipping sauce.
0 of 6 steps complete
A little kitchen know-how
- Keep the batter cold for extra-crisp edges.
- Press the pancake gently with the spatula to help it brown evenly.
- Use vegetarian kimchi to keep the dish meat-free.
Make it yours & keep it well
Replace part of the carrot with finely shredded cabbage, keeping the total vegetable quantity similar.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep dipping sauce separate. Reheat pancakes in a pan so the surface can crisp rather than steam.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
290 kcal · Protein 7 g · Carbohydrates 39 g · Fat 12 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make the batter ahead?
You can mix it up to 2 hours ahead; keep it chilled and stir before frying.
What if my pancakes stick?
Make sure the skillet is fully preheated and add a bit more oil between batches.
Which kimchi should I buy?
Choose kimchi labelled vegetarian or vegan: some varieties contain fish sauce or shrimp. Check the product for any other allergens too.
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