Kimchi Pancakes with Carrots, Scallions & Spicy Mayo

Kimchi Pancakes

with Carrots, Scallions & Spicy Mayo

25 MIN
$10.99 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To make these delicious, umami-rich pancakes, you'll combine tempura mix with chopped kimchi, scallions, grated carrots, and a bit of gochujang for a savory kick, then pan-fry them until golden brown and crispy on the outside.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Kimchi Pancakes with Carrots, Scallions & Spicy Mayo
Title
  • ⅔ cup Kimchi
  • 2 Scallions
  • 1 Tbsp Gochujang
  • ¼ cup Mayonnaise
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Soy Sauce
  • ¼ cup Tempura Mix
  • 6 oz Carrots
  • 2 tsps Honey
step-by-step
instructions
1 Prepare the ingredients & make the batter

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the kimchi. Peel the carrots and grate on a large side of a box grater to get 1 cup (you may have extra). In a large bowl, combine the sliced white bottoms of the scallions, chopped kimchi, grated carrots, soy sauce, tempura mix, and half the gochujang; stir to thoroughly combine. In a separate bowl, combine the mayonnaise, honey, 1 teaspoon of water, and as much of the remaining gochujang as you’d like, depending on how spicy you’d like the dish to be.

2 Make the pancakes & serve your dish

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a pinch of batter sizzles immediately when added, working in batches if necessary, scoop the batter into the pan to form 6 equal-sized pancakes (using about 1/4 cup for each); flatten slightly. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Serve the pancakes drizzled with the spicy mayo. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the batter

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the kimchi. Peel the carrots and grate on a large side of a box grater to get 1 cup (you may have extra). In a large bowl, combine the sliced white bottoms of the scallions, chopped kimchi, grated carrots, soy sauce, tempura mix, and half the gochujang; stir to thoroughly combine. In a separate bowl, combine the mayonnaise, honey, 1 teaspoon of water, and as much of the remaining gochujang as you’d like, depending on how spicy you’d like the dish to be.

2 Make the pancakes & serve your dish

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a pinch of batter sizzles immediately when added, working in batches if necessary, scoop the batter into the pan to form 6 equal-sized pancakes (using about 1/4 cup for each); flatten slightly. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Serve the pancakes drizzled with the spicy mayo. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

Browse Steps
1 of 2