Kimchi Pancakes

Discovering Kimchi Pancakes

My Favorite is Kimchi Pancakes and I still remember the first time I tried Kimchi Pancakes. It was a chilly afternoon in Seoul, and I had wandered into a small, cozy restaurant tucked away in a narrow alley. The smell of sizzling pancakes filled the air, and the warmth from the stove welcomed me in from the cold. I didn’t know much about Korean food back then, but the friendly owner recommended Kimchi Pancakes, saying they were perfect for the weather. I decided to give it a try, and from the first bite, I was hooked. The crispy edges and the tangy, spicy flavor of the kimchi were unlike anything I had tasted before.

Learning to Make Them

After that day, I was determined to learn how to make Kimchi Pancakes at home. I watched countless videos and read recipes, trying to get the technique just right. At first, my pancakes were either too soggy or too thick, but with each attempt, I got better. I discovered that using cold water in the batter made the pancakes crispier, and letting the pan get really hot before cooking was key. It became a fun challenge for me to perfect the recipe, and I loved the process of learning something new in the kitchen.

Sharing with Friends

Once I felt confident in my Kimchi Pancake skills, I started making them for friends and family. I remember the first time I served them at a small dinner party. Everyone was curious and a little unsure about trying something new, but as soon as they took a bite, they were impressed. The pancakes quickly disappeared from the plate, and I found myself making more. It was such a joy to share this dish that had become special to me, and to see others enjoying it just as much.

A New Tradition

Now, Kimchi Pancakes have become a regular dish in my kitchen. Whether I’m making them for a quick snack or as a side dish for a bigger meal, they always bring back memories of that cold day in Seoul. I’ve even started experimenting with different ingredients, like adding tofu or ground pork, and I love how versatile the recipe can be. It’s amazing how a simple dish like Kimchi Pancakes can turn into a beloved tradition, connecting me to a culture I admire and a food that brings people together.

Chef’s Notes-Kimchi Pancakes

• The batter should be thick but pourable. If it’s too thin, the pancake won’t hold together well; if it’s too thick, it may become dense. Adjust with a little water or flour as needed.
• Using cold water or even chilling the batter for a few minutes before cooking helps create a crispier texture when the pancakes hit the hot pan.
• Make sure the pan and oil are hot before adding the batter. This ensures a crispy exterior. You can test by dropping a small amount of batter into the pan—if it sizzles immediately, it’s ready.
• The quality and age of the kimchi will significantly affect the flavor. Older, more fermented kimchi will yield a more robust and tangy pancake, while fresher kimchi will result in a milder flavor.
• Use a wide spatula and flip the pancake in one quick motion to avoid breaking it. If the pancake is large, you can cut it into smaller pieces before flipping.

Kimchi Pancakes

Recipe by Kimmy

Course: Side Dish, SnackCuisine: KoreanDifficulty: Easy

Servings

4

pancakes

Prep time

10

minutes

Cooking time

5

minutes

Calories

200

kcal

Total time

15

minutes

Dive into the world of Korean cuisine with these mouthwatering Kimchi Pancakes! Perfect for a quick snack or a side dish, these pancakes are bursting with flavor and are incredibly easy to make. Whether you prefer the classic chopped kimchi version or the more sophisticated whole kimchi leaf style, this recipe will not disappoint. Get ready to impress your family and friends with this delightful dish!

Ingredients

• Chopped Kimchi Pancake

• 1 cup fermented cabbage (kimchi), chopped

• 3 tablespoons kimchi liquid

• 2 tablespoons yellow onion, finely diced

• 1/2 teaspoon sea salt

• 1/2 teaspoon granulated sugar

• 1/2 cup all-purpose flour

• 1/4 cup water

• 2 tablespoons vegetable oil (grape seed or similar)

• Whole Kimchi Leaf Pancake

• 6-7 whole fermented cabbage leaves (kimchi)

• 1/2 cup all-purpose flour

• 2 tablespoons ground pork (or beef)

• 2 tablespoons firm tofu (excess water removed)

• 1 teaspoon green onions (or chives), finely chopped

• 1 tablespoon yellow onion, finely diced

• Pinch sea salt and ground black pepper

• 1 teaspoon toasted sesame oil

• 1 large egg

• 2 tablespoons vegetable oil (grape seed or similar)

Directions

• Mixing Ingredients – In a mixing bowl, combine 1 cup of chopped kimchi with 3 tablespoons of its juice. Add in 2 tablespoons of finely diced onion, 1/2 teaspoon of salt and sugar each, 1/2 cup of flour, and 1/4 cup of water. Stir until well combined.
• Cooking Pancake – Heat a nonstick pan over medium-high heat and add about 2 tablespoons of vegetable oil. Pour the batter into the pan and spread it evenly with a spoon. Cook for about 1 to 1½ minutes until the bottom is golden brown and crispy.
• Preparing Kimchi Leaves – Prepare 6-7 whole kimchi leaves and coat both sides with flour.
• Cooking Pancakes – Heat a nonstick pan over medium heat and add vegetable oil. Dip each kimchi leaf in the beaten egg mixture and place it in the pan with the meat side down. Cook for about 1 to 1½ minutes until golden brown. Flip and cook for another minute. Flip once more and cook for an additional 30 seconds before serving.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 200kcal
• Carbohydrates: 20g
• Protein: 6g
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 30mg
• Sodium: 400mg
• Potassium: 150mg
• Fiber: 2g
• Sugar: 2g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 4mg
• Iron: 6mg

FAQ-Kimchi Pancakes

Can I make these pancakes ahead of time?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking.

What can I use instead of kimchi if I don’t have any?

You can substitute sauerkraut for a milder flavor, or use finely shredded cabbage with a bit of chili sauce for a similar tangy taste.

Can I make these pancakes gluten-free?

Absolutely! Just swap the all-purpose flour with a gluten-free flour blend.

What dipping sauce goes best with Kimchi Pancakes?

A simple dipping sauce made from soy sauce, rice vinegar, a dash of sesame oil, and a sprinkle of sesame seeds is perfect. You can also add a bit of chopped garlic or chili flakes for extra flavor.

Can I add other ingredients to the batter?

Yes! Shredded vegetables like carrots or zucchini, chopped scallions, or even small shrimp or pork pieces can be added to the batter for extra flavor and texture.