I wanted to take a moment to recognize an amazing food blogger who passed away last week. I unfortunately never had the opportunity to meet Joan from Chocolate, Chocolate and More in person but was looking forward to meeting her in Chicago at BlogHer Food. She died of a sudden heart attack last Thursday and the blogging community is stunned. My prayers go out to her family, her three children and to everyone who knew her and especially for those who are deeply mourning her loss. Life is short and unexpected things happen. Let’s strive to live our lives with joy, passion, grace and love.
Today, I’m sharing one of my favorite Korean foods with you. I grew up eating these Korean Scallion Pancakes and these were the pancakes I always asked my mom to make for me. When I was younger, I couldn’t handle the heat and spice from kimchi. I would still eat it as a child, but I would dip mine in water to take off all the red pepper flakes and kimchi sauce.
It wouldn’t be until I got to college where I would miss Korean food so much that I finally acquired a palette and taste for full on, spicy, make you sweat, hot and spicy Korean food.
Now, I love kimchi. My favorite way to eat it is plain, right out of the jar, or simply with white or brown rice and dried seaweed (kim). I also love a good kimchi jjigae, Kimchi soup, or what I like to call, Koreans’ version of chicken noodle soup.
These Korean Kimchi scallion pancakes are a great way to incorporate kimchi and they are super versatile. You can just add the scallions, add mushrooms too, like I did here so you can add seafood or other vegetables like red bell peppers or even thin, julienned zucchini. It’s really up to you!
And just like any kind of pancake, these might take some practice if you’re not used to making pancakes. I used my trusty KitchenAid(R) 7-Ply Stainless Steel with Copper Core 10? Skillet. This is my absolute favorite skillet and I use it all the time. The low, gently angled sides not only make flipping easier, but also provides a larger surface area for quickly cooking, sauteing, and searing. It’s perfect for my Korean Kimchi Scallion Pancakes!
I hope you give these Korean pancakes a try! They make great finger foods, appetizers, a side dish or even as a snack!
Korean Kimchi Scallion Pancakes
Recipe makes 6 (7-inch) sized Korean pancakes
Author: Hip Foodie Mom
Recipe type: Appetizer or Main
- 2 cups all-purpose flour
- 2 cups ice cold water
- 1 teaspoon salt
- 2 large eggs
- vegetable oil for frying
- 2 bunches scallions, green part only chopped into 2-3 inch pieces
- 1 cup cabbage Korean kimchi, drained and chopped
- 1 cup cremini mushrooms, chopped
- For the instructions and to see the complete recipe card, please visit The Kitchenthusiast.
Visit The Kitchenthusiast for the complete recipe. I am also sharing my tips on entertaining so I hope you don’t miss it!
Disclosure: This is a paid, sponsored post written in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in partnering with the brands that I use and love.
Original Content provided by Hip Foodie Mom