Description
Korean kimchi pancake brings crispy, tangy goodness to your table. Authentic flavors from Seoul’s street food scene will delight spicy-loving palates you can’t resist.
Ingredients
Scale
Main Ingredients:
- 1 cup sliced kimchi
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch or potato starch
- 1/2 cup ice cold water
- 3 stalks green onions, sliced
- 1/4 cup vegetable oil
Seasoning Ingredients:
- 2 tablespoons kimchi juice
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
Garnish:
- 1 teaspoon roasted sesame seeds
Instructions
- Combine flour, cornstarch, baking powder, and salt in a mixing bowl, creating a uniform dry base for the pancake.
- Pour cold water and kimchi liquid into the dry ingredients, whisking thoroughly to achieve a smooth, crepe-like consistency without lumps.
- Incorporate finely chopped kimchi and thinly sliced green onions into the batter, distributing ingredients evenly.
- Heat a non-stick skillet with oil over medium-high heat, approximately 375°F, ensuring an even surface temperature.
- Pour batter into the pan, spreading it thinly to create a delicate, crisp pancake that covers the entire skillet bottom.
- Cook the first side for 3-4 minutes until golden brown and edges become crispy, watching carefully to prevent burning.
- Carefully flip the pancake using a wide spatula, allowing the second side to develop a similar golden, crunchy texture.
- Rotate the pancake an additional two times to maximize crispiness and ensure even cooking throughout.
- Prepare a complementary dipping sauce by blending soy sauce, rice vinegar, a touch of sugar, and toasted sesame seeds.
- Transfer the finished pancake to a cutting board, slice into wedges, and serve immediately with the prepared dipping sauce.
Notes
- Choose fermented kimchi for deeper, tangier flavor that enhances the pancake’s overall taste.
- Squeeze excess liquid from kimchi to prevent soggy pancakes and ensure crispy texture.
- Adjust batter consistency with more water or flour to achieve perfect thin, crispy edges.
- Customize pancakes by adding protein like shredded chicken or tiny shrimp for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg