Spicy Kimchi Flatbread has always been a dish that brings a smile to my face. The first time I made it, I was looking for a quick and easy snack, but I wanted something with a bold punch. That’s when I thought, “Why not add kimchi to flatbread?” The combination of the tangy, spicy kimchi with the soft, chewy flatbread was a match made in heaven. Since then, Spicy Kimchi Flatbread has become one of my favorite go-to recipes, especially when I want something flavorful in a hurry.
A Family Favorite
Whenever I make Spicy Kimchi Flatbread, my family gathers around the kitchen, eager to take a bite. There’s something about the smell of it baking that draws everyone in. I like to top the flatbread with a bit of cheese and some green onions for an extra layer of flavor, and the mix of textures – crispy edges, soft center, and crunchy kimchi – keeps everyone coming back for more. It’s a fun dish to make because you can customize it with different toppings, but the spicy kimchi always steals the show.
Perfect for Sharing
Spicy Kimchi Flatbread is also perfect for sharing with friends. I love serving it as an appetizer during gatherings. It’s always a conversation starter because people are intrigued by the idea of combining kimchi with flatbread. And once they try it, they’re hooked! The heat from the kimchi, paired with the simple flatbread base, creates a balanced bite that’s both comforting and exciting. It’s the kind of dish that brings people together, and I love watching everyone enjoy it.
One of the secrets to making my Spicy Kimchi Flatbread extra special is using homemade kimchi. The freshness of homemade kimchi really elevates the flavors, but store-bought works just as well when I’m in a hurry. I also sometimes drizzle a little sesame oil on the flatbread before baking to give it a subtle nutty aroma. Whether I’m making it for a quick snack or sharing it with guests, Spicy Kimchi Flatbread always turns out delicious and full of flavor.
Table of Contents
Chef’s Notes-Spicy Kimchi Flatbread
- The key to a flavorful pancake is using well-fermented kimchi. Older, more sour kimchi adds a deeper flavor, while fresher kimchi will result in a milder taste.
- After mixing the batter, letting it sit for 5-10 minutes allows the flour to fully absorb the liquid and results in a smoother, more cohesive texture when cooked.
- When pouring the batter into the pan, use the back of a spoon or spatula to spread it evenly into a thin layer. This ensures that the pancake cooks quickly and crisps up nicely.
- Use a thin, wide spatula to flip the pancake gently. If you’re worried about flipping a large pancake, you can make smaller ones to make handling easier.
- If you want an ultra-crispy edge, add an extra tablespoon of oil around the edges after flipping the pancake.
- A simple dipping sauce of soy sauce, rice vinegar, and sesame oil complements the tangy flavor of the kimchi pancake. You can also add a sprinkle of chili flakes for extra heat.
- Feel free to add thinly sliced veggies like carrots, zucchini, or mushrooms to the batter for more texture and flavor. A handful of sesame seeds sprinkled on top before cooking adds extra crunch and nuttiness.
- Leftovers can be reheated in a nonstick pan or an air fryer to retain their crispness, rather than using the microwave, which can make the pancake soggy.
Spicy Kimchi Flatbread
4
pancakes15
minutes10
minutes240
kcal25
minutesDiscover the irresistible charm of Korean cuisine with our Easy Korean Spicy Kimchi Pancake! This crispy and flavorful flatbread combines well-fermented kimchi, fresh scallions, and a perfect balance of sweet, sour, and spicy notes. Whether you’re whipping up a quick snack or serving it as a delightful side dish, this versatile recipe is sure to become a family favorite. Perfect for cozy weekends or entertaining friends, our kimchi pancake is a celebration of texture and taste that brings the warmth of Korean home cooking to your table. Get ready to impress your taste buds and enjoy a truly authentic experience!
Ingredients
- Main Ingredients
½ pound finely chopped well-fermented napa cabbage kimchi
2 tablespoons kimchi brine
3 stalks scallions chopped
- Dry Ingredients
½ cup all-purpose flour
½ teaspoon granulated sugar
- Wet Ingredients
½ cup water
4 tablespoons vegetable oil
- Alternative Ingredients:
All-purpose flour: Use a gluten-free flour blend to make it gluten-free.
Vegetable oil: Substitute with olive oil or any neutral oil.
Sugar: Replace with honey or maple syrup for a natural sweetener.
Kimchi: Use sauerkraut or miso kimchi as a substitute.
Scallions: Replace with green onions or shallots.
Directions
- Preparing the Batter – In a medium-sized bowl, combine the finely chopped kimchi, kimchi brine, and chopped scallions. Add the granulated sugar and all-purpose flour, then pour in the water. Mix the ingredients thoroughly with a spoon until you achieve a smooth batter without lumps. Let the mixture sit for about 5 minutes to allow the flour to fully hydrate and the flavors to meld together.
- Cooking the Pancake – Heat a 12-inch nonstick skillet over medium heat for approximately 2 minutes until it’s evenly heated. Pour in 2 tablespoons of vegetable oil, ensuring the bottom of the pan is well-coated by swirling the oil around. Pour the prepared batter into the skillet, spreading it into a large, uniform circle using the back of a spoon or a silicone spatula.
- Achieving the Perfect Crisp – Cook the pancake for 3 to 5 minutes until the bottom turns a golden brown and crispy. Carefully flip the pancake using a thin spatula. Drizzle the remaining 2 tablespoons of oil around the edges of the skillet, then lift the pancake slightly to allow the oil to seep underneath, tilting the pan to spread it evenly. Cook the other side for another 3 to 5 minutes until light golden brown and crisp. Flip once more and cook for an additional minute.
- Serving – Slide the finished pancake onto a large serving platter and serve immediately for the best crispy texture. *Optional: Garnish with additional scallions or a sprinkle of sesame seeds for extra flavor.*
Equipment
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
- silicone spatula set
Notes
- To ensure your kimchi pancake is perfectly crispy, make sure the skillet is adequately heated before adding the oil. For added flavor and texture, consider incorporating thinly sliced vegetables like carrots or zucchini into the batter. Serve the pancake with a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil for an authentic taste experience. It pairs wonderfully with a side of steamed rice or a light salad for a complete meal. Leftovers can be stored in the refrigerator and reheated in a nonstick pan for a quick and delicious meal.
Nutrition Facts
- Calories: 240kcal
- Carbohydrates: 30g
- Protein: 5g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 40mg
- Iron: 2mg
FAQ-Spicy Kimchi Flatbread
Can I make this pancake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend. It should still achieve the desired crispy texture.
What can I substitute for kimchi if I don’t have any?
If you don’t have kimchi, sauerkraut or a miso-based fermented vegetable mixture can work as substitutes. The flavor will be different, but still delicious.
Why isn’t my pancake crispy?
Make sure your pan is hot enough before adding the batter, and don’t skimp on the oil. The oil creates the crisp edges, so adding a little more around the pancake helps ensure that golden, crunchy texture.
Can I make smaller pancakes instead of one large one?
Yes! You can make individual-sized pancakes by pouring smaller portions of the batter into the pan. This makes flipping easier and allows for more even cooking.
Can I freeze the kimchi pancake?
Yes, you can freeze cooked kimchi pancakes. Let them cool completely, then freeze in an airtight container. To reheat, thaw in the fridge and crisp up in a nonstick pan or oven.
