Nourishing Meals by Mackey McNeill
Korean Scallion Pancakes with Vegetables
This is one of those recipes that has been adapted so many times over it’s hard to properly credit, but Sohui Kim and Melissa Clark with New York Times Cooking generated the base recipe. Since then, I’ve made my own adaptations, including substitutions for an easy gluten-free version.
The soft pancakes with crisp edges make for a quick and easy weeknight meal and can be comprised of any combination of veggies you’d like, making it perfect for late Summer when the garden is overflowing with vegetables.
Pancake Ingredients:
½ cup all-purpose flour (or ½ cup cassava flour for gluten free)
½ cup potato starch (or ¼ cup white rice flour and ¼ cup cornstarch)
¾ teaspoon fine sea salt, plus more to taste
½ teaspoon baking powder
¾ cup ice water
1 large egg
½ cup finely chopped kimchi
4 cups finely chopped or grated mixed vegetables (whatever you’ve got on hand!)
4 scallions, cut into two-inch long sections and thinly sliced lengthwise
2 tablespoons grapeseed or peanut oil
Dipping Sauce Ingredients:
6 tablespoons soy sauce
4 teaspoons rice wine vinegar, plus more to taste
4 teaspoons finely grated fresh ginger
½ teaspoon sesame oil, plus more to taste
Pinch of granulated sugar
In a large bowl, whisk together flour, potato starch, salt, and baking powder.
In a medium bowl, combine water, egg, and kimchi. Whisk your wet ingredients mixture into your dry ingredients mixture, whisking until smooth. Fold in vegetables and scallions.
In a large nonstick skillet over medium heat, heat 2 tablespoons of oil. Scoop ¼ cup portions of the batter into the skillet — as many as will fit without touching. Flatten and fry until dark golden on the bottom, about 2-3 minutes. Flip and continue to fry until the other sides are browned, about 2-3 additional minutes. Transfer pancakes to a paper towel-lined plate and sprinkle with salt. Repeat with the remaining batter.
For the dipping sauce, stir together soy sauce, vinegar, ginger, sesame oil, and sugar in a small bowl.
Serve pancakes with dipping sauce on the side. You may garnish with additional sliced scallions if you’d like.
Enjoy!