Kimchi and Scallion Pancake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp, golden pancakes packed with tangy kimchi and fresh scallions, finished with toasted sesame oil for authentic street-food flavor. This asian (vegetarian) ready in about 25 minutes layers Kimchi, All-purpose flour, Water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely chop 1 cup kimchi and 3 scallions, then mix with 1/2 cup all-purpose flour, 1/4 cup water, and 1/4 tsp salt until a cohesive dough forms.
  2. Step 2: Heat 2 tbsp sesame oil in a non-stick skillet over medium heat. Drop 1/4 cup of dough per pancake into the skillet, flattening to 4-inch rounds.
  3. Step 3: Cook 3-4 minutes per side until golden brown and crispy, adjusting heat to prevent burning.
  4. Step 4: Transfer to a plate and sprinkle with 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Kimchi and Scallion Pancake take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Kimchi and Scallion Pancake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Kimchi and Scallion Pancake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kimchi and Scallion Pancake for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Kimchi and Scallion Pancake vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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