Pancakes

Kimchi Pancake김치전

Name: Kimchi Pancake
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cup chopped kimchi; 3/4 cup all-purpose flour; 1/2 cup cold water; 1 egg; 1 green onion, sliced; 2 tablespoons cooking oil, plus more as needed

A crisp-edged savory pancake with tangy chopped kimchi in every bite.

Prep: 8 min
Cook: 12 min
Servings: 2
Difficulty: Easy

Ingredients

Kimchi1 cup chopped kimchi
All-purpose flour3/4 cup all-purpose flour
Waterpantry1/2 cup cold water
Eggoptional1 egg
Green onionoptional1 green onion, sliced
Cooking oilpantry2 tablespoons cooking oil, plus more as needed

Instructions

1
Mix kimchi, flour, cold water, and the egg if using. Stop when no dry flour remains; a few small lumps are fine.
2
Heat half the oil in a skillet over medium-high heat. Spread half the batter into a thin round.
3
Cook until the underside is deep golden, 3 to 4 minutes. Flip and cook the second side for 2 to 3 minutes. Repeat.

Ingredient substitutions

Kimchi: There is no exact substitute. Sauerkraut plus gochugaru can provide acidity and crunch, but the flavor will be different.
All-purpose flour: A gluten-free flour blend may work, with a different texture.
Water: Broth adds more flavor where appropriate.
Cooking oil: Any neutral frying oil works.

Recipe source

About this recipe

Source: Korean Pantry editorial kitchen

Original Korean Pantry recipe and image

Source details

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