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Korean Scallion and Kimchi Pancakes with MorningStar Farms® Chorizo Crumbles and Honey-Soy Dipping Sauce

The MorningStar Farms® Chorizo Crumbles and chopped kimchi work together to give these crispy pancakes a kick of spicy-sour flavor. The Honey-Soy Dipping Sauce counterbalances that bite, rounding out the dish. Appetizer, side, or main course, this globally-inspired recipe can fit just about anywhere on a menu.

Ingredients

  • 3 ea. Scallions
  • 2 Tbsp. Extra virgin olive oil, divided
  • 1/4 cup MorningStar Farms® Chorizo Crumbles
  • 1 cup Kimchi pancake batter
  • 5 leaves Shiso leaf
  • 1 Tbsp. Pickled radish
  • 2 oz. Honey-Soy Dipping Sauce
  • Kimchi Pancake Batter
  • 1 cup AP flour
  • 1/2 cup Rice flour
  • 1 cup Kimchi, chopped
  • 1.5 cups Sparkling water
  • 1 Tbsp. Kosher salt
  • Honey-Soy Dipping Sauce
  • 3 Tbsp. Soy sauce
  • 3 Tbsp. Rice wine vinegar
  • 1 tsp. Sesame oil
  • 1 tsp. Honey
  • 1 tsp. Sesame seeds
Ingredients

Ingredients

  • 3 ea. Scallions
  • 2 Tbsp. Extra virgin olive oil, divided
  • 1/4 cup MorningStar Farms® Chorizo Crumbles
  • 1 cup Kimchi pancake batter
  • 5 leaves Shiso leaf
  • 1 Tbsp. Pickled radish
  • 2 oz. Honey-Soy Dipping Sauce
  • Kimchi Pancake Batter
  • 1 cup AP flour
  • 1/2 cup Rice flour
  • 1 cup Kimchi, chopped
  • 1.5 cups Sparkling water
  • 1 Tbsp. Kosher salt
  • Honey-Soy Dipping Sauce
  • 3 Tbsp. Soy sauce
  • 3 Tbsp. Rice wine vinegar
  • 1 tsp. Sesame oil
  • 1 tsp. Honey
  • 1 tsp. Sesame seeds

Directions

1. Prep scallions, cut to separate the white and green parts. Cut white part into ½-in. pieces. Slice green parts thinly for garnish.
2. Heat a non-stick skillet with 1 Tbs. of oil, add chorizo and scallion whites and cook on low/medium heat until they start to caramelize. Add pancake batter, covering chorizo and scallions.
3. Cook for 4-5 minutes, or until pancake looks cooked more than halfway up the sides.
4. Flip pancake and add remaining olive oil to the pan to brown the other side. Cook for another 3-4 minutes, remove from pan and cut into 6 wedges.
5. Stack wedges on a plate, then garnish with scallion greens, shiso, and pickled radish. Serve with dipping sauce.
KIMCHI PANCAKES:
1 cup All Purpose flour
½ cup Rice flour
1 cup Kimchi, chopped
1.5 cups Sparkling water
1 Tbs. Kosher salt
Mix all ingredients in a bowl until smooth. Should be very similar consistency to regular pancake batter.
HONEY-SOY DIPPING SAUCE:
3 Tbs. Soy sauce
3 Tbs. Rice wine vinegar
1 tsp. Sesame oil
1 tsp. Honey
1 tsp. Sesame seeds
Mix all ingredients and season to taste.

Directions

Directions

1. Prep scallions, cut to separate the white and green parts. Cut white part into ½-in. pieces. Slice green parts thinly for garnish.
2. Heat a non-stick skillet with 1 Tbs. of oil, add chorizo and scallion whites and cook on low/medium heat until they start to caramelize. Add pancake batter, covering chorizo and scallions.
3. Cook for 4-5 minutes, or until pancake looks cooked more than halfway up the sides.
4. Flip pancake and add remaining olive oil to the pan to brown the other side. Cook for another 3-4 minutes, remove from pan and cut into 6 wedges.
5. Stack wedges on a plate, then garnish with scallion greens, shiso, and pickled radish. Serve with dipping sauce.
KIMCHI PANCAKES:
1 cup All Purpose flour
½ cup Rice flour
1 cup Kimchi, chopped
1.5 cups Sparkling water
1 Tbs. Kosher salt
Mix all ingredients in a bowl until smooth. Should be very similar consistency to regular pancake batter.
HONEY-SOY DIPPING SAUCE:
3 Tbs. Soy sauce
3 Tbs. Rice wine vinegar
1 tsp. Sesame oil
1 tsp. Honey
1 tsp. Sesame seeds
Mix all ingredients and season to taste.

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