Kimchi Pancake Recipe: A Crispy Delight

 

Cheese and topping with an egg for extra richness. We will also touch on variations and nutritional information.

Kimchi Pancake Ingredients:

For the Pancake:

• 1 cup all-purpose flour
• 1/4 cup cornstarch (optional for extra crispiness)
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 cup cold water or kimchi brine (adjust to desired consistency)
• 1 1/2 cups chopped mature kimchi (well-fermented), some juice reserved
• 1/2 cup chopped onion
• 1/4 cup chopped green onions
• Optional: 1/2 cup diced pork belly, tuna, or other protein
• Optional: 1 egg (lightly beaten)
• Vegetable oil, for frying

For the Kimchi Pancake Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon sugarPinch of gochugaru (Korean chili flakes), optional
• Toasted sesame seeds, for garnish

Instructions: How to Make Kimchi Pancake

Step 1: Prepare the Batter

Whisk flour, cornstarch, sugar, baking powder, and salt in a large bowl. Gradually add cold water or kimchi brine while whisking and keep doing so until you get lump-free, smooth batter.

Stainless Steel Whisk

Step 2: Add Kimchi and Vegetables

Gently fold in chopped kimchi (and a small amount of its juice), chopped green onions, and chopped onion into the batter. Add chopped pork belly or other protein if using at this time. Mix extremely well to get everything evenly distributed.

Mixing Bowl Set

Step 3: Cook the First Side

Heat a large skillet or griddle over medium-high. Fill the pan with lots of vegetable oil (about 1/4 inch deep). Pour 1/2 to 3/4 cup batter from the kimchi into the pan and spread it out into a thin pancake shape. Cook for 3-5 minutes, until the bottom of the pancake is golden and crispy.

Non-Stick Skillet / Griddle

Step 4: Add Egg (Optional)

If using an egg, lightly beat the egg in a small bowl. When the bottom of the pancake is golden, pour the beaten egg evenly over the top.

Step 5: Flip and Cook the Other Side

Carefully flip the pancake over with a big spatula. If needed, add some more oil to the pan. Cook for 3-5 minutes longer, or until the second side is brown and crispy and the egg is cooked through (if used).

Flat Spatula (Turner)

Step 6: Remove the Kimchi Pancake Sauce

While the kimchi pancake cooks, whisk together the dipping sauce ingredients in a small bowl. Top with toasted sesame seeds.

Small Dipping Sauce Bowl

Step 7: Dig in!

Set the crispy kimchi pancake out on a cutting board and cut it into wedges. Serve hot with the prepared kimchi pancake sauce.

Kimchi Recipe (Quick Note):

Whereas the pancake is what this article is all about, remember that the taste will mostly be a function of how good your kimchi recipe is. The greatest taste is achieved if you utilize well-fermented kimchi.

Korean Pancake Recipe Variations:

This easy Korean pancake recipe can be altered. Other vegetables like grated zucchini or carrots can be used. Seafood such as squid or shrimp can be used as well.

Kimchi Pancake Calories (Approximate):

The kimchi pancake calories would also vary based on the ingredients used, especially the amount of oil and added protein. An estimated count for a medium-sized one would range around 200-350 calories.

Delight in your own crunchy kimchi pancake, a sweet treat usually shared and enjoyed, just like the loving kimchi pancake recipe Grandma used to prepare!