Name: Kimchi Pancakes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 cup well-fermented kimchi, chopped; 1/2 cup kimchi juice; 1/2 cup water; 1/2 cup all-purpose flour; 1/4 cup rice flour (optional, for extra crispiness); 1 egg; 2 stalks scallions, chopped; 1/2 small onion, thinly sliced; 1 small red chili, thinly sliced (optional); 2 tbsp vegetable oil (for frying); Dipping Sauce:; 2 tbsp soy sauce; 1 tsp rice vinegar; 1/2 tsp sesame oil; 1/2 tsp sugar; Pinch of sesame seeds

Why You’ll Love This Recipe

Kimchi Pancakes are the perfect combination of crispy texture and bold flavors. The fermented kimchi gives the pancakes a savory, tangy kick, while the crispy outer layer provides an irresistible crunch. The addition of scallions and onions adds freshness and depth, and the dipping sauce enhances the flavor with its salty, tangy notes. This dish is quick to prepare, making it an ideal snack or appetizer for any occasion. Plus, you can customize the pancake with additional veggies or even seafood, making it adaptable to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup well-fermented kimchi, chopped
1/2 cup kimchi juice
1/2 cup water
1/2 cup all-purpose flour
1/4 cup rice flour (optional, for extra crispiness)
1 egg
2 stalks scallions, chopped
1/2 small onion, thinly sliced
1 small red chili, thinly sliced (optional)
2 tbsp vegetable oil (for frying)

Dipping Sauce:

2 tbsp soy sauce
1 tsp rice vinegar
1/2 tsp sesame oil
1/2 tsp sugar
Pinch of sesame seeds

Directions

Make the Batter: In a large mixing bowl, combine the all-purpose flour, rice flour (if using), water, and kimchi juice. Mix until smooth.
Add Ingredients: Add the chopped kimchi, egg, sliced onions, chopped scallions, and red chili to the batter. Stir well to ensure all ingredients are evenly coated.
Fry the Pancakes: Heat 1 tbsp of vegetable oil in a non-stick skillet over medium-high heat. Pour half of the batter into the skillet, spreading it evenly to form a thin, round pancake.
Cook the Pancake: Cook for 3-4 minutes until the edges of the pancake start to crisp, and the bottom is golden brown. Flip the pancake carefully and cook for another 2-3 minutes, adding more oil if necessary.
Repeat: Repeat with the remaining batter, frying the second pancake in the same way.
Make the Dipping Sauce: In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, sugar, and sesame seeds to make the dipping sauce.
Serve: Serve the pancakes hot with the dipping sauce on the side.

Servings and Timing

Servings: Makes 2 large pancakes (serving 2-3 people)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Seafood Kimchi Pancakes: Add small shrimp or squid to the batter for a seafood twist.
Extra Veggies: Include shredded carrots, zucchini, or mushrooms for more texture and flavor.
Spicy: Increase the amount of red chili or add gochujang (Korean chili paste) for an extra spicy kick.

Storage/Reheating

Storage: Kimchi pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: To reheat, warm the pancakes in a non-stick skillet over low heat until crispy, or place them in a toaster oven for 5-7 minutes.

FAQs

1. Can I use fresh kimchi instead of fermented kimchi?

Fermented kimchi gives the pancakes their signature tang and depth of flavor, but you can use fresh kimchi if you don’t have access to fermented kimchi. The taste will be milder.

2. Can I make these pancakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and skip the rice flour or use a gluten-free rice flour.

3. Can I add meat to this recipe?

Yes, you can add cooked beef, or even chicken to the pancake batter for a heartier version of the dish.

4. How thin should I spread the batter?

The batter should be spread evenly to form a thin pancake. The thinner the batter, the crispier the pancake will be.

5. Can I make this recipe ahead of time?

While Kimchi Pancakes are best enjoyed fresh and hot, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours.

6. Can I freeze the pancakes?

Yes, you can freeze cooked Kimchi Pancakes. Allow them to cool completely before wrapping in plastic wrap and storing in a freezer-safe bag. To reheat, simply warm them in a skillet or toaster oven.

7. What type of oil should I use for frying?

You can use vegetable oil, canola oil, or any neutral oil with a high smoke point for frying. Avoid using olive oil, as it can overpower the flavor.

8. How can I make the pancakes crispier?

Use rice flour in the batter for extra crispiness. Also, make sure the oil is hot before adding the batter to ensure a crispy texture.

9. Can I make smaller pancakes?

Yes, you can make mini pancakes by using a tablespoon to spoon the batter into the skillet. This will also reduce the cooking time slightly.

10. Can I adjust the spice level of the pancakes?

Yes, you can adjust the spice level by adding more or less chili to the batter or omitting it entirely if you prefer a milder flavor.

Conclusion

Kimchi Pancakes are a flavorful, satisfying dish that packs a punch with every bite. With their crispy texture and bold, tangy taste, they are perfect for any occasion. Whether served as a snack, appetizer, or part of a meal, these pancakes are a must-try for any fan of Korean cuisine. Plus, their versatility allows you to customize them with your favorite ingredients, making them as simple or as elaborate as you desire. Enjoy!

Kimchi Pancakes Recipe