Description
Kimchi Pancakes are a delicious Korean savory snack made with chopped kimchi, kimchi juice, and a simple batter, pan-fried to crispy perfection. This quick and easy appetizer combines the spicy, tangy flavors of kimchi with a light, golden crust, perfect for serving hot with a soy dipping sauce or on their own.
Ingredients
Scale
Batter:
- 1 cup all-purpose flour
- 1/2 cup kimchi juice
- 1/4 cup water
- 1 egg
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
Add-ins:
- 1 cup chopped kimchi
- 2 green onions, sliced
For cooking:
- 2 tablespoons vegetable oil
Instructions
- Prepare the batter: In a mixing bowl, whisk together the flour, kimchi juice, water, egg, soy sauce, sugar, and black pepper until you get a smooth, uniform batter.
- Add kimchi and green onions: Stir the chopped kimchi and sliced green onions into the batter ensuring they are evenly incorporated.
- Heat the pan: Warm 1 tablespoon of vegetable oil in a nonstick skillet over medium heat to prepare for frying.
- Cook the pancakes: Pour half of the batter into the skillet, spreading it evenly into a thin pancake. Cook for 3 to 4 minutes until the bottom is crispy and golden brown. Then flip and cook the other side for another 3 minutes until cooked through and crisp.
- Repeat cooking: Remove the cooked pancake and repeat the process with the remaining batter, adding more oil to the pan as needed to prevent sticking.
- Serve: Slice the pancakes into wedges and serve hot, optionally with a dipping sauce made from soy sauce and a splash of vinegar.
Notes
- For a vegan version, omit the egg and add a bit more water to maintain the batter consistency.
- Adjust the spiciness by choosing milder or spicier kimchi according to your taste.
- The pancakes are best enjoyed fresh and hot for optimal crispness.
- Serve with a simple dipping sauce of soy sauce and vinegar or your preferred condiment.
