A classic Korean savory pancake featuring tangy, spicy fermented kimchi, pan-fried to crispy perfection. It’s a versatile dish, great as an appetizer, snack, or light meal, offering a delightful balance of flavor and texture.
Crispy Kimchi Pancakes Recipe
A classic Korean savory pancake featuring tangy, spicy fermented kimchi, pan-fried to crispy perfection. It's a versatile dish, great as an appetizer, snack, or light meal, offering a delightful balance of flavor and texture.
Ingredients
- 1.5 cup kimchi chopped
- 0.5 cup kimchi juice
- 1 cup all-purpose flour
- 0.5 cup cold water
- 0.5 small onion thinly sliced
- 2 large green onions chopped
- 1 tsp sugar optional
- 0.5 tsp salt to taste
- 0.25 tsp black pepper to taste
- 2 tbsp vegetable oil for frying (per pancake)
Instructions
- In a large bowl, combine the chopped kimchi, kimchi juice, all-purpose flour, cold water, sliced onion, chopped green onions, sugar (if using), salt, and black pepper. Mix until just combined, being careful not to overmix. The batter should be slightly thick but pourable.
- Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat until shimmering.
- Pour about 1/2 cup of the batter into the hot skillet, spreading it evenly to form a thin, round pancake.
- Cook for 3-5 minutes per side, or until golden brown and crispy. Ensure the edges are firm and slightly curled. Press down lightly with a spatula to ensure even cooking and crispness.
- Remove the cooked pancake from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Repeat with the remaining batter, adding more oil as needed for each pancake.
- Serve immediately with a simple dipping sauce or enjoy plain.
Notes
For extra crispiness, use less batter per pancake and cook on medium-high heat. You can add sliced pork belly, shrimp, or other vegetables like green onions and zucchini for variations. Serve with a simple soy-vinegar dipping sauce (soy sauce, rice vinegar, a pinch of sugar, sesame oil, and sesame seeds).
