Kimchi-Scallion Baked Pancake Squares (Gluten-Free, Vegetarian)
Sheet-pan kimchi pancakes: whole-grain brown rice and chickpea batter studded with kimchi and scallions, baked until crisp and cut into squares.
Best for Fiber-forward, gut-friendly savory snack or light meal
A modern, oven-baked take on Korean pajeon that trades frying for a sheet-pan method and leans on brown rice and chickpea flours for whole-grain fiber and protein. Vegetarian kimchi brings tang, heat and gut-friendly fermented vegetables; eggs and chickpea flour give reliable structure so these cut into neat squares. Serve warm as a snack, light meal, or party finger food with a simple dipping sauce.
Ingredients
- 180 g brown rice flour
- 60 g Chickpea flour
- 6 g Baking powder
- 6 g fine sea salt
- 3 large eggs , room temperature
- 300 ml Cold sparkling water , keeps batter light; can use cold still water if needed
- 45 ml neutral oil , plus 1–2 tbsp for the pan
- 10 ml toasted sesame oil
- 250 g Vegetarian kimchi , squeeze out excess liquid and reserve up to 30 ml juice
- 4 scallions , trimmed and thinly sliced on the bias (about 60 g)
- 60 g carrots , peeled and julienned or grated (optional for color and fiber) (optional – can be omitted)
- 18 g sesame seeds , plus extra for scattering on top
- 1 g black pepper , freshly ground
Instructions
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1
Preheat the oven to 200°C. Line a 20 x 30 cm (8 x 12 in) sheet pan with parchment, brush with 1–2 tbsp neutral oil so edges crisp.
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2
Whisk the dry ingredients (brown rice flour, chickpea flour, baking powder, salt) in a large bowl until evenly combined.
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3
In a separate bowl, whisk the eggs with sesame oil and 45 ml neutral oil; stir in up to 30 ml reserved kimchi juice if using, then slowly whisk in the cold sparkling water until mixed.
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4
Pour the wet into the dry and stir until a smooth, thick but pourable batter forms. Fold in the drained chopped kimchi, scallions, carrot (if using) and most of the toasted sesame seeds; reserve a little for the top. The batter should hold together—add 1–2 tbsp water if too stiff.
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5
Let the batter rest 20 minutes at room temperature so the brown rice and chickpea flours hydrate—this improves texture and prevents crumbliness.
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6
Transfer the rested batter to the prepared pan and spread evenly to about 1 cm thickness. Sprinkle remaining sesame seeds and a few extra scallion slices on top.
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7
Bake at 200°C for 25–30 minutes, until the top is golden and the edges are crisp; the center should be set and a skewer comes out with only moist crumbs.
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8
For an extra-crispy surface, switch the oven to broil and broil the top for 1–2 minutes, watching closely so it doesn't burn (optional).
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9
Remove from oven, let cool in the pan 8–10 minutes, then run a knife around the edges and cut into 12 squares. Serve warm; leftovers keep refrigerated in an airtight container for up to 3 days and reheat on a wire rack in a 180°C oven for 8–10 minutes to re-crisp.