Crispy Kimchi and Scallion Pancakes

Ingredients

• •2 tablespoons low-sodium soy sauce
• •2 tablespoons rice vinegar
• •¼ teaspoon toasted sesame oil
• •½ teaspoon granulated sugar
• •½ teaspoon chopped dried red chile pepper
• •1 teaspoon thinly sliced scallion
• •1 cup all-purpose flour
• •½ cup rice flour
• •½ teaspoon Kosher salt
• •1 large egg
• •1 cup cold seltzer
• •¼ cup kimchi liquid
• •1 cup kimchi
• •4 whole scallions
• •1 tablespoon fresh red chile pepper
• •3½ tablespoons organic canola oil

Cooking Instructions

1. 1.

   In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.

   5 min

2. 2.

   Preheat the oven to 300°F.

   5 min

3. 3.

   In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.

   10 min

4. 4.

   In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.

   30 min

5. 5.

   Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.

   5 min