Kimchi and Scallion Pancake
Korean Kimchi and Scallion Pancakes
- 1 and 1/3 cup of all-purpose flour
- 2 large eggs
- 2 – 1/2 cups of water
- 1 tsp of salt
- Kimchi – chopped
- scallions – chopped
- cooking oil
Tools: A frying pan, spatula and a serving plate for the cooked pancakes. Don’t forget the mixing bowl, a fork, and a ladle to pour the batter into the hot pan.
Heat your pan on medium high.
Mix all dry ingredients and wet ingredients together in a mixing bowl using a fork. Add 2 and 1/2 cups of water to the mixture. Then add your chopped kimchi and scallions. Note: you can add more water if you want a thinner pancake.
Now back to the pan, add some cooking oil once it’s hot. Gently ladle in some of the batter and allow it to cook for about 2 minutes on each side. Serve it on the plate with a sesame oil, rice vinegar soy sauce dipping sauce as follows:
It is a mixture of equal measurements of sesame seed oil, rice vinegar, and soy sauce. I do about 2 tablespoons of each ingredient and double the measurements, if I want more sauce.