Print

Korean-Inspired Scallion And Kimchi Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Korean-Inspired Scallion and Kimchi Pancakes are crispy, savory, and bursting with bold fermented flavor. Made with vegan kimchi, scallions, and your choice of flour, they come together quickly for a satisfying appetizer, snack, or light meal—perfect with a sweet and tangy dipping sauce.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Pan-Fried
  • Cuisine: Korean-Inspired
  • Diet: Vegan

Ingredients

  • For the Pancakes:
  • 1 cup flour (all-purpose, spelt, rice, or sorghum)
  • 1 cup plus 2 tablespoons water
  • 1/2 teaspoon salt
  • 1 to 1 1/2 cups vegan kimchi, chopped
  • 3 to 4 scallions, cut into 1-inch lengths
  • High-heat vegetable oil (e.g., safflower oil), for cooking
  • For the Dipping Sauce:
  • 1/3 cup apricot or peach preserves (all-fruit)
  • 2 tablespoons orange juice, mango nectar, or water
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar or white wine vinegar
  • 1–2 teaspoons grated fresh ginger (or squeeze-bottle ginger)
  • Optional: pinch of red pepper flakes and/or sesame seeds

Instructions

  1. In a mixing bowl, whisk together the flour, water, and salt until smooth and pourable.
  2. Stir in chopped kimchi and scallions until evenly distributed.
  3. Heat a nonstick skillet or griddle over medium-high heat with a thin layer of oil.
  4. Pour 1/3 to 1/2 cup batter per pancake into the skillet. Spread slightly if thick.
  5. Cook each pancake for 3–4 minutes per side, until golden brown and crispy.
  6. Transfer cooked pancakes to a paper towel-lined container and keep warm.
  7. While pancakes cook, stir together all dipping sauce ingredients in a small bowl.
  8. Serve pancakes warm with dipping sauce on the side or drizzled over top.

Notes

  • Use rice flour for a crispier, gluten-free option.
  • Add shredded carrots or bell peppers for extra texture and color.
  • For heat, use spicy kimchi or mix chili flakes into the batter.
  • Use store-bought Korean BBQ or teriyaki sauce as a shortcut dip.
  • Freeze cooked pancakes between parchment sheets and reheat in skillet or oven.

Nutrition

Find it online: https://savorymomskitchen.com/korean-inspired-scallion-and-kimchi-pancakes/