Market Recipe: Scallion and Kimchi Pancakes

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: 
        1. Thinly slice green onions, from the white bulb all the way up to the rest of the green stalk.
        2. 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.
        3. Heat a large shallow pan to high heat and add high-heat oil until it lightly coats the bottom of the pan.
        4. 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,
        5. Before flipping, fork out a few pieces/strands of kimchi in the middle of the pancake. (Optional: sprinkle sesame seeds on top)
        6. Once it browns and bubbles around the edges, flip it quickly with a spatula and add more oil if necessary.
        7. Cook for another 4-5 minutes until both sides are browned and then remove from pan and top with microgreens.
        8. Slice and serve! Feel free to pair with a sesame soy dipping sauce, hot chili oil, or even extra kimchi.

         

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