Sourdough Discard Korean Kimchi and Scallion Pancake Bites
Flaky, crispy pan-fried bites that marry tangy sourdough discard with spicy kimchi, fragrant sesame oil, and fresh scallions. These golden pockets are studded with toasted sesame seeds and have a delicate, crispy exterior that gives way to a tender, flavor-packed center. Perfect as an appetizer, snack, or side dish—no yeast fermentation needed since sourdough discard is the base.
- Prep
- 25 min
- Cook
- 20 min
- Wait
- 15 min
- Total
- 1 hr
- Makes
- 24 bites (6 servings as an appetizer)
Steps
Before you start
- Have sourdough discard at room temperature (fed or unfed)
- Drain kimchi well and roughly chop into small pieces
- Have all ingredients prepped and within reach before rolling and filling
Make the dough
- In a medium bowl, combine 1 cup (240 ml) sourdough discard, 1 cup (125 g) flour, 0.5 tsp (3 g) salt, and 2 tbsp (30 ml) warm water.
- Stir with a fork or your hand until a shaggy, slightly sticky dough forms.
- Don't overmix—just bring all the flour together.
- The dough should be soft and supple, slightly wetter than bread dough.
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Ready when: Shaggy dough forms and all flour is incorporated
Tip: Don't knead the dough; a slightly wet, rough texture helps the pancakes become flakier.
Prepare the filling
- In a small bowl, mix 3 tbsp (45 ml) toasted sesame oil, 0.75 cup (180 g) drained and chopped kimchi, and the white and light green parts of 4 scallions (sliced thin).
- Stir until well combined.
- Reserve 1.5 tbsp (13 g) of the toasted sesame seeds for garnishing; fold the remaining 1.5 tbsp (14 g) into the filling.
- The filling should be fragrant and chunky.
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Ready when: Filling is well mixed and fragrant
Tip: Squeeze excess liquid from the kimchi so the filling doesn't make the dough soggy.
Rest the dough
- Cover the bowl loosely with a damp kitchen towel and let it rest at room temperature for 15 minutes.
- This brief rest relaxes the gluten and makes the dough easier to roll out.
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Ready when: Dough looks slightly puffed and feels soft
Tip: Don't skip this step—it prevents the dough from springing back as you roll it.
Roll out the dough
- Lightly flour your work surface and a rolling pin.
- Turn the dough out onto the surface and roll it into a thin rectangle, roughly 9 × 12 inches (23 × 30 cm) and about ⅛ inch (3 mm) thick.
- The dough should be thin enough to see light through it but sturdy enough not to tear.
- If the dough springs back, let it rest for 2 minutes and try again.
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Ready when: Dough is thin, even, and holds its shape
Tip: Work gently; this dough is forgiving but will tear if you're too aggressive.
Spread the filling
- Spread the kimchi-sesame mixture evenly over the dough, leaving a ½-inch (1.3 cm) border on all sides.
- Use a spatula or the back of a spoon to distribute it evenly.
- The dough should be covered but not have large gaps.
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Ready when: Filling is evenly distributed with a small border showing
Tip: Don't oversaturate with filling; it can leak out and cause the pancake to stick.
Roll into a spiral
- Starting at the long end nearest you, tightly roll the dough away from you into a long log.
- Once you reach the end, pinch the seam to seal it, then gently roll the log back and forth to create an even cylinder about 1.5 inches (4 cm) in diameter.
- Don't compress it too hard.
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Ready when: Dough is rolled into an even spiral log, seam sealed
Tip: A tight roll ensures each bite has multiple layers of dough and filling.
Cut into bites
- Using a sharp knife, cut the log into 24 roughly equal pieces, each about ½ inch (1.3 cm) thick.
- You can wet your knife slightly between cuts to prevent sticking.
- Gently flatten each piece with the heel of your hand or a rolling pin until it's about ⅜ inch (10 mm) thick and roughly oval or round.
- The spirals should be visible on the flat surface.
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Ready when: 24 pieces are cut and lightly flattened, showing spiral layers
Tip: Cut cleanly with a sharp knife rather than sawing, which can seal the edges and prevent flakiness.
Heat the skillet
- Place a 12-inch (30 cm) nonstick or cast iron skillet over medium-high heat.
- Add 3 tbsp (45 ml) neutral oil.
- Let it heat for about 1 minute until it shimmers.
- You should smell the hot oil and see faint wisps of smoke.
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Ready when: Oil shimmers and small wisps of smoke appear
Tip: Use medium-high, not high, so the outside browns before the inside dries out.
Pan-fry the bites in batches
- Working in batches of 8–10 bites (don't crowd the pan), carefully place them into the hot oil, spiral-side down.
- Fry for 2–3 minutes without moving them until the bottom is deep golden brown and crispy.
- Flip with tongs and fry the other side for another 1.5–2 minutes until equally golden.
- The bites should puff slightly and feel crispy on both sides.
- Transfer to a paper-towel-lined plate.
- Repeat with the remaining bites, refreshing the oil between batches if needed.
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Ready when: Both sides are deep golden brown, exterior is crispy, bites puff slightly
Tip: Let the first side develop a crust before flipping—moving them too early can cause breakage. If bites brown too fast, reduce heat slightly; too slow means they'll absorb excess oil.
Finish and serve
- Transfer the warm bites to a serving plate and sprinkle with the reserved 1.5 tbsp (13 g) toasted sesame seeds.
- Serve immediately while still warm and crispy.
- Offer soy sauce or a quick gochujang mayo (mix 2 tbsp mayo or sour cream with 1 tsp gochujang) for dipping on the side.
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Ready when: Bites are garnished and ready to eat
Tip: These are best enjoyed within 10 minutes of cooking, while the exterior is still crispy. If they cool and soften, a brief reheat in a 350°F (175°C) oven for 3–4 minutes will restore crispness.
Good to know
Tips
- Sourdough discard—fed or unfed—works fine here. If unfed, these bites will have slightly less tang; fed starter delivers more pronounced sourdough flavor.
- Don't overmix the dough. Overworking develops gluten, which makes the pancakes tough rather than tender and flaky.
- Keep your work surface and tools lightly floured but not wet; a wet surface can make the dough sticky and hard to work with.
- For the crispiest results, eat within 10 minutes, but these reheat beautifully in a 350°F (175°C) oven for 3–5 minutes.
Make ahead
You can prepare the filling up to 2 days ahead and store it in an airtight container in the fridge. You can also roll out and fill the dough, roll it into a spiral, wrap it tightly in plastic wrap, and refrigerate for up to 6 hours before cutting and frying. Fry just before serving for maximum crispness.
Storage & reheating
Store any cooled leftovers in an airtight container at room temperature for up to 4 hours. For longer storage, refrigerate for up to 2 days in an airtight container. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 4–5 minutes, or in a dry skillet over medium heat for 1–2 minutes per side to restore crispness. Do not microwave, as this makes them soggy. Freezing is not recommended because the texture will be compromised upon thawing.
Substitutions
- napa cabbage kimchi, drained and roughly chopped → sautéed napa cabbage with gochugaru (Korean red chili flakes) and a little garlic. If you don't have kimchi, you can make a quick spicy cabbage filling. Sauté thinly sliced napa cabbage with 1 tsp gochugaru, 1 clove minced garlic, and a pinch of salt until wilted (about 3 minutes), then cool and use as filling.
- toasted sesame oil → neutral oil mixed with a small amount of brown sesame paste or tahini. To approximate sesame oil's richness without its smokiness, use 2.5 tbsp (38 ml) neutral oil plus 0.5 tbsp (8 ml) tahini, mixed until smooth.
- fresh scallions, white and light green parts → fresh chives or the tender white parts of a leek, thinly sliced. Both provide a mild onion flavor and tender texture. Leeks should be sliced very thin and rinsed well.
- active sourdough discard, room temperature (fed or unfed) → water or milk (1 cup / 240 ml) combined with 1 tbsp (12 g) active dry yeast and 0.5 tsp (2.5 g) extra salt. This won't have sourdough tang, but will yield a tender, flaky pancake. Let the dough rest 30 minutes instead of 15.
