A shatteringly crisp kimchi pancake with scallions and onions, pan fried until lacy at the edges, served with a sharp soy vinegar dip.
Hook โจ
One bowl batter, one hot pan, and that addictive crunchy chew you usually only get at a great restaurant.
Ingredients
Servings: 4
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Pancake
๐ฅฌ 200 g well fermented kimchi, chopped (1ยฝ cups / 7 oz)
๐ฅฃ 30 ml kimchi juice (2 tbsp / 1 fl oz)
๐ง 60 g yellow onion, thin sliced (ยฝ cup / 2.1 oz)
๐ง 80 g scallions, cut into 5 cm pieces (1 cup / 2.8 oz)
๐พ 180 g all purpose flour (1ยฝ cups / 6.3 oz)
๐พ 40 g cornstarch or potato starch (โ cup / 1.4 oz)
๐ง 3 g fine sea salt (ยฝ tsp / 0.1 oz)
โซ 1 g black pepper (ยผ tsp / 0.04 oz)
๐ฅ 1 large egg, optional for extra structure (1)
๐ง 200 ml cold water (ยพ cup / 6.8 fl oz)
๐ซ 30โ45 ml neutral oil, for frying (2โ3 tbsp / 1โ1ยฝ fl oz)
Dipping sauce
๐ฅฃ 30 ml soy sauce (2 tbsp / 1 fl oz)
๐ถ 15 ml rice vinegar (1 tbsp / ยฝ fl oz)
๐ง 15 ml water (1 tbsp / ยฝ fl oz)
๐ฌ 5 g sugar (1 tsp / 0.18 oz)
๐ฑ 3 g sesame seeds (1 tsp / 0.1 oz)
๐ถ๏ธ 1 g chili flakes, optional (ยฝ tsp / 0.04 oz)
โฑ๏ธ Prep: 12 min
๐ฅ Cook/Bake: 9 min
๐๏ธ Rest: 2 min
โฐ Total: 23 min
Nutritional Value
๐ฅ Calories: ~390 kcal
๐ช Protein: ~10 g
๐พ Carbohydrates: ~55 g
๐ง Fat: ~14 g
๐ฅ Fiber: ~4 g
๐ฅ 390 kcal๐ช 10 g protein๐ 55 g carbs๐ง 14 g fat๐พ 4 g fiber
Macro Split (kcal)
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Macro grams
Advice
Heat the pan first, then add oil. A properly hot pan is what gives you the crisp lace instead of a soft pancake.
Why it works ๐ก
Starch in the batter fries into a thin crackly shell, while kimchi juice adds acidity that keeps the inside tender and flavorful.
Twist ๐ถ๏ธ
Add 120 g shrimp, chopped (ยพ cup / 4.2 oz) for a seafood version, or add 2 g gochugaru (1 tsp / 0.07 oz) into the batter for deeper heat.
Status
Crispy kimchi scallion pancake with a sharp soy dip, crunchy, tangy, and impossible to stop ๐ฅโจ #grannyzen #Pies_and_Doughs #crispy_kimchi_scallion_pancake #korean_cuisine
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