Kimchi Pancakes
Kimchi Pancakes are crispy and flavorful Korean savory pancakes made with chopped kimchi and a simple seasoned batter. The tangy, spicy flavor of fermented kimchi creates a delicious contrast with the golden and crispy pancake exterior. Kimchi juice adds extra color and flavor, while a soy-based dipping sauce completes the dish. Easy to prepare and highly customizable, these pancakes are perfect as a snack, appetizer, or light meal.
Ingredients
For the Pancakes
- 1½ cups chopped kimchi
- ½ cup kimchi juice
- ¾ cup cold water
- 2 spring onions, thinly sliced
- 1 small onion, thinly sliced
- ½ teaspoon sugar
- ¼ teaspoon salt, or to taste
- 2–3 tablespoons cooking oil
- Sliced mushrooms
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon chopped spring onion
Instructions
Prepare the Kimchi
- Roughly chop the kimchi into small, bite-sized pieces. Reserve the kimchi juice for the batter.
Make the Batter
- In a large bowl, combine the flour, cold water, kimchi juice, sugar, and salt. Mix until a smooth batter forms.
Add the Vegetables
- Add the chopped kimchi, sliced spring onions, and onion to the batter. Mix until everything is evenly coated.
Heat the Pan
- Place a large non-stick or cast-iron pan over medium-high heat. Add enough cooking oil to lightly coat the bottom.
Cook the Pancake
- Pour a portion of the batter into the hot pan and spread it into a thin, even layer.
Fry Until Crispy
- Cook for approximately 3–4 minutes until the bottom becomes golden and crispy.
Flip Carefully
- Flip the pancake using a large spatula. Add a small amount of additional oil around the edges if needed.
Finish Cooking
- Cook the other side for another 3–4 minutes until golden and crispy.
Prepare the Dipping Sauce
- Combine all dipping sauce ingredients in a small bowl and mix well.
Serve
- Cut the Kimchi Pancake into wedges and serve immediately with the dipping sauce.
Notes
- Well-fermented kimchi provides the best tangy flavor.
- Use cold water to help create a lighter, crispier texture.
- Do not make the pancake too thick.
- Use enough oil to achieve crispy edges.
- Cook over medium-high heat for the best results.
- Adjust the salt carefully because kimchi can already be salty.
- Kimchi juice adds extra flavor and color.
- Serve the pancakes immediately for maximum crispiness.