Description
Savory kimchi pancakes are crispy, flavorful, and easy to make. A great appetizer or side dish!
Ingredients
Units
Scale
- 1 cups (237 ml) roughly chopped kimchi
- 3 tbsp kimchi juice
- 2 tbsp (30 ml) chopped onion
- 1/2 tsp salt
- 1/2 tsp brown sugar
- 1/2 cups (118 ml) flour
- 1/4 cups (60 ml) of water
- 2 tbsp (30 ml) grapeseed oil
Instructions
- Place all ingredients (except grapeseed oil) in a bowl and mix well with a spoon.
- Heat a non-stick pan over medium-high heat (approximately 350°F/177°C) and pour in 2 tablespoons of grapeseed oil.
- Place 2 spoonfuls of kimchi pancake batter onto the pan, spreading thinly and evenly with a spoon.
- Cook for 1–1½ minutes until the bottom is brown and crispy. Turn with a spatula.
- Lower the heat to medium (approximately 300°F/149°C) and cook for another 1½ minutes.
- Turn the pancake over one more time and cook for 30 seconds before transferring to a plate.
- Serve the pancake whole or cut into bite-sized pieces.
- Continue making pancakes with the remaining batter.
Notes
- For extra flavor, let the batter rest for 15 minutes before cooking.
- If your kimchi is very watery, reduce the amount of water in the recipe or add a tablespoon of cornstarch to help thicken the batter.
- Store leftover pancakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a pan or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 5