Skip to main content
Epicurious

Crispy Kimchi and Scallion Pancakes

4.8

(15)

Quartered wedges of scallion pancakes piled onto a serving platter with a soy dipping sauce.
Photo by Nicole Franzen

We grew up eating Chinese take-out every Sunday night, and one of our staples was scallion pancakes. In updating this typically heavy, greasy classic, we add our go-to flavor booster, kimchi, to our version, and the end result is flaky, crispy perfection. These are wonderful both as an appetizer when entertaining or as a main with a side of greens.

See Related Recipes and Cooking Tips

Read More
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Hong Kong Egg Scramble
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Kimchi Gim Bugak (Fried Seaweed Chips)
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Beer-Battered Onion Rings
Easy to make, impossible to stop eating.
Sizzling Mushroom and Tofu Sisig
For the full effect, enjoy over a bed of rice with a pint of cold beer.