Snack · 25 min · korean

Kimchi Pancakes

✓ USDA-verified nutrition data

Ingredients

• 1 cup Kimchi
• 3/4 cup Flour
• 1/4 cup Kimchi juice
• 2 Scallions
• 1 tbsp Soy dipping sauce

Steps

1. Chop the kimchi into small, bite-size pieces, reserving the juice in the jar.
2. Whisk the flour with 1/2 cup of cold water and the reserved kimchi juice into a thin batter, about crepe consistency.
3. Fold the chopped kimchi and sliced scallions into the batter.
4. Heat a tablespoon of neutral oil in a large nonstick skillet over medium-high heat until it shimmers.
5. Ladle in half the batter and swirl the pan to form a thin, even round.
6. Beginner tip: cook 3 to 4 minutes until the bottom is deep golden and crisp, then flip and cook 2 to 3 minutes more. Resist flipping early, the crust needs time to set or the pancake tears.
7. Slide onto a cutting board and cut into wedges.
8. Serve hot with the soy dipping sauce. Repeat with the remaining batter and oil.

Build my plan — free

← All recipes