Kimchi Pancake Egg Chef Marysol Foucault

Often called the perfect food, the egg is one of the world’s most versatile ingredients and can easily stand alone as the star on the plate or blend into the background of a cake or soufflé.

Recently we were treated to a night at Ruby Watchco in Toronto to celebrate all things EGGS with Egg Farmers of Canada and none other than celebrity Chef Lynn Crawford herself!

Chef Lynn and her team flawlessly recreated 5 egg dishes created by five fellow Canadian Chefs who in their own restaurants were simultaneously hosting the same event across the country.

Kimchi Pancake Egg Chef Marysol Foucault

While each dish was unique and showcased eggs in different delicious ways, our favourite of the night was undoubtedly the Scallion and Corn Kimchi Pancake created by Chef Marysol Foucault of the Edgar restaurant in Quebec.

We absolutely loved the sweetness of the corn combined with the spicy kimchi to create the perfect bite! The use of eggs definitely made for a creamy and soft pancake and we will be sure to make for a savoury brunch or unexpected appetizer at our next gathering. See below for how to make Chef Marysol’s recipe at home!

Kimchi Pancake Egg Chef Marysol Foucault

Scallion and Corn Pancake with Kimchi and Seasonal Vegetables 

Prep time: 25 minutes

Cook time: 10 minutes

Makes 25 Pancakes

What You Need:

For The Pancakes:

  • 1 cup (250 mL) flour
  • Zest of one lime
  • 1 cup (250 mL) water, iced
  • ¼ cup (60 mL) soy sauce
  • 2 tsp (10 mL) Sriracha sauce
  • 2 large eggs, beaten
  • 8 scallions
  • 1 cup (250 mL) corn, grilled and shucked
  • Pinch of salt
  • ½ cup (125 mL) canola or peanut oil for frying

For The Topping: 

  • 1 1/2 (355 mL) cup seasonal vegetables, thinly sliced (asparagus, corn, cucumber, radish, swiss chard, sweet pea)
  • Juice of 1 lime
  • 1/3 cup (80 mL) sesame oil
  • 2 tbsp (30 mL) roasted sesame seeds
  • 1 cup (250 mL) kimchi (store bought or homemade)
  • ½ cup (125 mL) pickled shallots, sliced

What To Do:

  • Cut the scallion in 4 lengthwise, then into one inch pieces; set aside.
  • In a large mixing bowl, combine the flour and lime zest. Add to this the ice cold water, soy sauce, sriracha sauce and beaten eggs, mix well. Add the scallion, corn and a generous pinch of salt, mix well.
  • Add oil to a pan on high heat. Drop tablespoonful of the mixture into the hot oil. Each pancake should be about 1” (2.5 cm) in diameter. Cook until golden and crispy, about 1 to 2 minutes per side. With an offset spatula, set aside on absorbent paper and keep in a warm place until ready to serve. You may also reheat the pancakes once fried.
  • For the topping, mix all ingredients in a medium sized bowl. Set aside until ready to serve.
  • To serve, top the pancakes with the seasonal vegetables and kimchi mixture.

Looking for more ways to enjoy kimchi? Try our recipe for the Korean-Canadian Spicy Kimchi Caesar!




(Story by Assistant Editor, Blair Stutz)


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