Kimchi Pancake

Kimchi Pancake (2-4 people)

This is one of our favorites at home, it can be an appetizer, banchan (side dish), snack or a light meal. It’s easy, quick, crispy, tangy and spicy. The batter comes together in minutes or a few more depending on how simple or loaded you want to make it. 

Simply put, this recipe works for you with basic pantry items and leftover produce in your fridge that needs a little attention. Aged sour kimchi is used to add flavor to this savory pancake. We know most folks who love kimchi have a forgotten jar in the back of the fridge, held onto it too long, and now do not know what to do with it. Consider yourself really lucky, fate is on your side! 

Ingredients:

1 cup all purpose flour

Pinch of salt

Pinch of sugar (optional)

1 cup water (or plain soda water)

½ cup of kimchi

2 tbsp of kimchi juice

2-3 cups of vegetables - any combination of:

Carrots, matchstick 

Onions, thin slices 

green onions - ½” cut

Chives - 1” cut

green cabbage - thin sliced/shredded

Spinach - chopped

Etc

Oil for cooking (olive, grapeseed, canola, sunflower, safflower oil)

Instructions:

Place the dry ingredients in a large bowl and whisk the contents to evenly incorporate. 

Add the water and gently fold into the dry mix, avoid overmixing, you want to just wet the dry ingredients.

Toss in the kimchi, kimchi juice and vegetables and continue to gently fold the batter over the vegetables till evenly coated. You want to put a light coating on the vegetables. If the batter is too thick, add a bit of water, tablespoon at a time. If too watery, add extra flour.

Let the batter mixture rest for 5 minutes

Cooking:

On medium-high heat, heat a cast iron or non-stick frying pan with a tablespoon of oil, coat the surface. 

Spoon the batter mixture on the pan spreading it in a circular motion to the size you want, spread it out thin and even and let it cook. Adjust the heat as needed, as the pancake starts cooking.

When the edges are dry and the surface opaque, flip over, press down gently with the back of the spatula and let it cook.

Feel free to add extra oil after flipping by taking the spatula, lifting up one side and adding oil under the pancake, move the pancake around to spread the oil underneath.

Feel free to flip more than once to evenly brown/cook.

If sharing, cut into triangular pie slices or squares; if enjoying individual pancakes, tear apart into bite sized pieces with chopsticks and enjoy.


Note:

  • For extra crispy pancakes, add extra oil.

  • Serve hot, room temperature or chilled. 

  • Feel free to add kimchi sauce or gochujang (red chili pepper paste) for additional savory spiciness.

  • Can freeze leftover pancakes with parchment paper between each pancake and store in freezer bags, to take out as needed. 

  • Reheat frozen or thawed pancakes on a pan with a little oil; heat both sides and serve.

  • Double/triple up recipe or half as needed.

suin park