Kimchi, Pork + Scallion Pancake with Watercress-Radish Relish

Every week, Caroline Wright will be creating simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: A hearty, savory pancake gets adorned with the freshest of spring flavors.

Scallion pancakes are, of course, delicious in a sort of perennial way. I thought I would amp up their seasonality by drawing out their inherent spring characteristics, paring them with radishes and watercress in addition to the fresh scallion. With kimchi and a handful of ground pork, these pancakes are as flavorful as they are filling – so don’t be fooled by the radishes and watercress in thinking they are dainty. 

Kimchi, Pork + Scallion Pancake with Watercress-Radish Relish

Serves 4

2 cups store-bought kimchi, chopped
1 cup chopped scallions (from 1 bunch)
1 1/2 cup cups chopped watercress, divided (from 1 large bunch)
8 ounces ground pork
1 garlic clove, finely grated
1/2 teaspoon ground cayenne pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
1/4 cup soy sauce
2 tablespoons rice-wine vinegar
1 tablespoon sesame oil
1/2 cup sliced radishes (from about 8 halved radishes)

See the full recipe (and save and print it) here.

Read More:
Making Your Own Kimchi
Korean Kalbi
Scallion Pancakes

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that’s being published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photos by Caroline Wright