📋Easy Korean Kimchi Pancakes
Korean kimchi pancakes are quick, easy-to-make savory pancakes. Make a simple pancake batter in one bowl using flour, loads of kimchi, scallions, and a bit of seasoning. It’s spicy, sour, a little sweet, and salty with umami flavors.
Servings: 4 pancakes
- ¾ cup all-purpose flour
- ¼ cup chopped kimchi
- 1 7 ounces can tuna chunks (optional)
- 1 large egg beaten
- 1 teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon gochugaru or Korean chili flakes optional
- 3 tablespoon kimchi brine juice of kimchi
- 3 stalks of green onion chopped
- ¾ cup chilled water
Add all ingredients all-purpose flour, chopped kimchi, canned tuna, beaten egg, gochugaru, sugar, salt and pepper, kimchi brine, chopped scallion, and chilled water into a bowl. Mix them well.
Heat a pan or skillet on medium flame.
Grease pan with cooking oil.
Scoop out pancake batter with a ladle and pour it on the pan. Spread it evenly. You want thin, evenly spread pancakes. Do not pour more than one ladle of batter, you’ll end up with soft, thick pancakes. Drizzle more oil on the edges and center of the pancake.
Cook pancakes on medium heat for 20-25 seconds on one side or until the pancake is cooked on one side and the top of the pancake is 70% cooked.
Carefully flip the pancake and cook on the other side and cook. Press the pancake with the back of a spatula to make it crispy.
When both sides are cooked, remove from the skillet onto the serving plate. Serve immediately hot with dipping sauce.
To make dipping sauce -
Mix together 1 tablespoon soy sauce1 tablespoon rice vinegar1 tablespoon water 1 teaspoon sesame oil1 teaspoon sugar½ teaspoon sesame seedsScallions.
The recipe makes approximately 4 medium-sized pancakes.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Batter consistency. Pancake batter should not be too thick. For beautiful crispy pancakes, batter consistency is important. Make batter to easily pourable consistency.
- Fermented kimchi is a must. It’s important to use fermented kimchi. Kimchi fermented for at least 2-3 weeks. Fermented kimchi has more flavors.
- Extra kick. Gochugaru or Korean chili flakes add little heat to pancakes which is very much required to get well-balanced tasting pancakes. If you don’t have gochugaru, you can use fresh red chili instead.
- Chilled batter. It’s crucial to keep the batter chilled if you want crispy pancakes. You can also add 2-3 ice cubes along with chilled water to keep the batter chilled.
- Wait before you flip the pancake. Wait for the bottom of the pancake to be cooked and the top of the pancake is not wet. The top of the pancake should be partially cooked before you flip, this way pancake will not break while flipping.
Calories: 148kcal | Carbohydrates: 20g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 266mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg