Kimchi Pancakes with Carrots, Scallions & Spicy Mayo

Kimchi Pancakes

with Carrots, Scallions & Spicy Mayo

25 MIN
$10.99 2 Servings
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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.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
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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

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Kimchi Pancakes

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!

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