Crispy Kimchi and Scallion Pancakes
- Preparing Time: -
- Total Time: -
- Served Person: 4–6 servings
- 2 tablespoons rice vinegar
- kosher salt
- 1 cup all-purpose flour
- 1/2 teaspoon granulated sugar
- 2 tablespoons low-sodium soy sauce
- 1/2 cup rice flour
- 1/4 teaspoon toasted sesame oil
- 1 large egg, beaten
- 1/2 teaspoon chopped dried red chile pepper
- 1 teaspoon thinly sliced scallion
- 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
- Carbohydrate 30 g(10%)
- Cholesterol 31 mg(10%)
- Fat 10 g(15%)
- Fiber 2 g(9%)
- Protein 5 g(10%)
- Saturated Fat 1 g(5%)
- Sodium 334 mg(14%)
- Calories 228
PreparationFor the dipping sauce: 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. For the pancakes: Preheat the oven to 300°F. 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. 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. Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce. From Mostly Plants: 101 Delicious Flexitarian Recipes From the Pollan Family © 2019 by the Pollan Family. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
PreparationFor the dipping sauce: 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. For the pancakes: Preheat the oven to 300°F. 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. 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. Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce. From Mostly Plants: 101 Delicious Flexitarian Recipes From the Pollan Family © 2019 by the Pollan Family. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
