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: 

• 1-2 stalks of green onions/scallions @munkebofarm, @emadi_acres_farm, @bernhardtsfarm
• 1 jar kimchi @munkebofarm (VG) or @bernhardtsfarm
• 1 clamshell of broccoli micros @joes_microgreens

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.