Turkey Kimchi Pancakes
Published Nov. 22, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup all-purpose flour
- ¼cup cornstarch
- 1large egg
- Kosher salt and freshly ground black pepper
- 2cups/8 ounces cooked turkey (or chicken), torn into bite-size pieces
- 6ounces fresh green beans, thinly sliced crosswise on a sharp bias (about 1½ cups sliced)
- 6scallions, cut into 2-inch pieces
- ½ cup store-bought or homemade kimchi, coarsely chopped
- 6tablespoons vegetable oil
- 2tablespoons soy sauce
- ½teaspoon gochugaru or red pepper flakes
- Small pinch of sugar
Nutritional analysis per serving (4 servings)
441 calories; 25 grams fat; 2 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 23 grams protein; 573 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the batter: Whisk together the flour, cornstarch, egg, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1 cup water in a large bowl. Add the turkey, green beans, scallions and kimchi; stir until coated.
- Step 2
Heat 3 tablespoons vegetable oil in a large skillet over medium heat. When the oil is shimmering, about 2 minutes, add half the batter to the pan, spreading into an even layer, and cook the pancake, undisturbed, until the bottom of the pancake is golden, 7 to 8 minutes. Flip the pancake, reduce heat to medium-low and cook the other side until golden, 7 to 8 minutes more. Slide the pancake onto a wire rack, tent with foil and repeat with the remaining oil and batter, wiping out the skillet before adding the fresh oil.
- Step 3
While the pancakes cook, make the dipping sauce: Whisk together the soy sauce, gochugaru, sugar and 2 tablespoons water in a small serving bowl.
- Step 4
Cut the pancakes into large wedges and serve hot, with the dipping sauce.
Private Notes
Comments
Definitely a clean out the fridge recipe. I put more kimchi in than called for, and I could have put more in. Next time I’ll add gochugaru in the batter itself. The sauce is five stars, don’t skip it.
This was delicious and quick to make. The hour is misleading. You could really put anything in it. Green beans weren't a part of the leftover situation, so I added some fresh spinach, a little corn pudding, mashed potatoes, and added an extra egg to ensure the extra ingredients were thoroughly incorporated. Definitely allow the pancake to cook for the entire time on each side. The dip is delicious as well!
These are absolutely incredible. Such a great taste and wonderful texture. Definitely will make this again!
Super easy and could def put anything in it, after tasting the dipping sauce, I added a tablespoon of rice vinegar and a few drops of sesame oil.. will keep this in mind for after Thanksgiving dinners with visiting family!!
Definitely a clean out the fridge recipe. I put more kimchi in than called for, and I could have put more in. Next time I’ll add gochugaru in the batter itself. The sauce is five stars, don’t skip it.
Easy to make and surprisingly easy to flip.