Kimchi Pancake

Korean Pancakes are one of the most popular dishes known to Americans. This savory pancake is always featured in Korean restaurants and is a fan favorite appetizer to kick off a Korean meal experience.

There are so many variations of the Korean pancakes. You can find meat, seafood or various veggies used in the form of a pancake. I think the most iconic is the one featuring kimchi with a unique spicy, sour and crunchy flavor that is super addictive. I love making this dish whenever I have extra fermented kimchi as an easy snack or appetizer. Once you try this dish at home it will sure become a favorite! 

Kimchi Pancake Recipe

1 cup of chopped kimchi 

1/4 cup kimchi juice 

1 cup AP flour

1/4 cup potato starch or corn starch 

1/4 onion sliced thin 

1 egg beated

1 cup of ice cold water 

Neutral cooking oil 

Non stick frying pan medium size

Dipping sauce

1 tablespoon soy sauce 

1 tablespoon rice vinegar 

1 teaspoon sugar

Optional sprinkle toasted sesame seeds 

Using a scissor, chop kimchi in a bowl. Reserve the juices separately. 

In a bowl mix flour and starch. Add kimchi juice, beaten egg and water. Mix together first then add chopped kimchi and onion. 

Heat frying pan with a tablespoon of oil in medium heat. 

Ladle batter mixture on to heated oil pan. Spread the mixture flat and thin to fill the pan. Brown on one side. Once the edges get crispy flip over with a wide spatula to the other side and cook until crispy. Repeat cooking until better is done. Serve with dipping sauce.