Crispy Korean Kimchi Pancake
A delicious and crispy pancake infused with the bold flavors of well-fermented kimchi, perfect for any meal or gathering.
Ingredients
Pancake Ingredients
- 1 1/2 cups well-fermented napa cabbage kimchi, chopped For a sour burst of flavor.
- 3 tablespoons kimchi brine Adds saltiness.
- 3/4 cup all-purpose flour Creates a crisp and tender base.
- 2 tablespoons cornstarch Enhances the pancake's crispiness.
- 2/3 cup ice-cold water Helps the batter relax and develop.
- 1/2 teaspoon sugar Balances the flavors.
- 1 teaspoon gochugaru Optional; infuses spiciness.
- 2 scallions cut into 2-inch pieces Adds freshness.
- 1/4 small yellow onion, thinly sliced Enhances aroma.
- 1/4 teaspoon kosher salt Only if kimchi is mild.
- 4 tablespoons neutral oil Divided for frying until golden.
Dipping Sauce Ingredients
- 2 tablespoons soy sauce A must for dipping.
- 1 tablespoon rice vinegar Offers brightness.
- 1 tablespoon water To thin the sauce if needed.
- 1/2 teaspoon toasted sesame oil Provides deep flavor.
- 1/2 teaspoon sugar For sweetness in the sauce.
- 1 teaspoon sliced scallion For garnish.
- a pinch toasted sesame seeds Optional for an elegant finish.
Instructions
Preparation
- Combine soy sauce, rice vinegar, water, sesame oil, sugar, sliced scallion, and sesame seeds in a small bowl for dipping sauce; set aside.
- In a medium bowl, whisk together flour, cornstarch, sugar, gochugaru, and salt (if using).
- Stir in kimchi brine and ice-cold water until just combined. If too thick, add 1-2 tablespoons more water.
- Add chopped kimchi, scallions, and sliced onion to the batter; stir gently until well-coated without overmixing.
Cooking
- Heat 2 tablespoons of oil in a nonstick skillet over medium-high heat; add half of the batter, spreading it thinly. Cook 3-4 minutes until golden and crispy.
- Flip the pancake and drizzle 1 tablespoon of oil around the edges; cook for another 3-4 minutes until golden.
- Repeat with remaining batter and oil. Cut pancakes into wedges and serve immediately with dipping sauce.
Notes
Use well-fermented kimchi for depth of flavor. For added kick, increase gochugaru. Keep batter thick for pancakes to hold their shape, and feel free to add other vegetables like bell peppers or zucchini.