Stop by for our Food in the Foyer event to try this delicious recipe with GreenStar employee Debbie Lazinsky and a representative from MacDonald Farms. Missed it? Make your own at home!


1 large egg
1 Tbsp kimchi brine from jar
¼ cup soy sauce, divided
¾ cup plus 1 Tbsp all-purpose flour
1½ cups kimchi
4 scallions
4 Tbsp sesame or olive oil, divided
3 Tbsp unseasoned rice vinegar


Crack 1 egg into a medium bowl. Add 1 Tbsp kimchi brine, 1 Tbsp soy sauce, and ¼ cup water and whisk to combine.

Whisk in ¾ cup plus 1 Tbsp flour.

Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.

Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.

Heat 1 Tbsp oil in a medium nonstick skillet over medium-high. Drop ¼-cupfuls of batter onto opposite sides of skillet — pancakes should be about 4″ in diameter, so you’ll probably only be able to cook 2 at a time).

Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer. Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil; you should have 8 pancakes.

Combine 3 Tbsp vinegar and remaining 3 Tbsp soy sauce in a small bowl.

Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce alongside.

Recipe from