Chef And Photographer Jesse Jenkins' Kitchen Tips And Kimchi Pancakes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Add all the pancake ingredients, except the oil, into a large bowl, saving some of the green spring onion. Gently mix until everything is combined.

Add a splash of oil to a nonstick pan on medium heat.

Ladle the mixture into the pan and spread it out as evenly as possible. Layer the reserved spring onion on top.

Cook until crisp, gently moving the pancake around the pan to prevent sticking.

Flip and cook through until crispy on both sides.

Remove the spring onions from the ice water.

Mix the ingredients for the dressing together and toss with the spring onions and sesame seeds.

In another bowl, mix together the ingredients for the dip.

Garnish the pancake with spring-onion slaw. Serve with the dip and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens