Everyday Meals

Crispy Kimchi and Scallion Pancakes

Photo by Nicole Franzen

We grew up eating Chinese take-out every Sunday night, and one of our staples was scallion pancakes. In updating this typically heavy, greasy classic, we add our go-to flavor booster, kimchi, to our version, and the end result is flaky, crispy perfection. These are wonderful both as an appetizer when entertaining or as a main with a side of greens.

4–6 servings
Total Time
40 minutes


  1. For the dipping sauce:
    • 2 tablespoons low-sodium soy sauce
    • 2 tablespoons rice vinegar
    • 1/4 teaspoon toasted sesame oil
    • 1/2 teaspoon granulated sugar
    • 1/2 teaspoon chopped dried red chile pepper
    • 1 teaspoon thinly sliced scallion
  2. For the pancakes:
    • 1 cup all-purpose flour
    • 1/2 cup rice flour
    • Kosher salt
    • 1 large egg, beaten
    • 1 cup cold seltzer
    • 1/4 cup kimchi liquid (reserved from draining the kimchi)
    • 1 cup kimchi, drained and chopped
    • 4 scallions, thinly sliced, green and white parts separated
    • 1 tablespoon chopped fresh medium-spicy red chile pepper (such as Thai bird or cayenne)
    • 3–4 tablespoons organic canola oil


  1. For the dipping sauce:
    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.
  2. For the pancakes:
    1. Preheat the oven to 300°F.
    2. 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.
    3. 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.
    4. Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.
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