Kimchi and Scallion Egg Pancakes

Crispy egg pancakes laced with tangy chopped kimchi, scallions, gochugaru, and toasted sesame oil. They echo Red Hands Before Winter, when Joseon courtyards salted cabbage for kimjang before the frost.

Serves 2

Estimate for one serving

• 810 cal
• 14.4g protein
• 45g carbs
• 9.4g fat
• 3g fiber

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Ingredients

• 4 large eggs
• 1 cup jarred kimchi
• 4 scallions
• 1/2 cup all-purpose flour
• 1 tsp gochugaru
• 2 tbsp toasted sesame oil
• 1 tsp fish sauce
• 2 cloves garlic
• 1/4 cup water

Instructions

1. 1Finely chop the kimchi and scallions, and mince the garlic.
2. 2In a bowl, whisk together the eggs, flour, water, gochugaru, fish sauce, and minced garlic until smooth.
3. 3Stir in the chopped kimchi and scallions.
4. 4Heat toasted sesame oil in a 10-inch nonstick skillet over medium heat. Pour in half the batter and cook 3-4 minutes per side until golden and crisp. Repeat with remaining oil and batter.
5. 5Cut into wedges and serve hot.