Market Recipe: Scallion and Kimchi Pancakes
Posted on January 27, 2025 by Mallory Bush
Leave a Comment

Market Recipe: Scallion and Kimchi Pancakes
A savory ode to the start of Lunar New Year inspired by a Chinese/Taiwanese street food snack!
by Mueller Market Chef Julia Whitehorn
Featured Ingredients:
Other Ingredients:
- 2 cups all purpose flour
- 1 cup warm water
- 1/4 cup sesame oil
- 2 tsp Chinese five spice
- 1/2 tsp salt
- High-heat oil (vegetable, avocado, etc.)
- Sesame seeds (optional)
Directions:
- Thinly slice green onions, from the white bulb all the way up to the rest of the green stalk.
- In a large mixing bowl, combine the flour, water, five spice powder, and sesame oil. Add more water until it reaches a thin spoonable pancake mixture (smooth but not runny). Toss in the sliced green onions and set aside.
- Heat a large shallow pan to high heat and add high-heat oil until it lightly coats the bottom of the pan.
- Once the pan reaches high heat, spoon in about 1/4 cup of the mixture onto the pan and spread the batter out to fill up more surface area of the pan. Let cook for about 4 minutes,
- Before flipping, fork out a few pieces/strands of kimchi in the middle of the pancake. (Optional: sprinkle sesame seeds on top)
- Once it browns and bubbles around the edges, flip it quickly with a spatula and add more oil if necessary.
- Cook for another 4-5 minutes until both sides are browned and then remove from pan and top with microgreens.
- Slice and serve! Feel free to pair with a sesame soy dipping sauce, hot chili oil, or even extra kimchi.

Follow Bell: