Korean Kimchi Pancake

Korean Kimchi Pancake is a savoury delight that combines the bold flavours of fermented kimchi with a crisp, golden batter. Served with a spicy dipping sauce and garnished with fresh scallions, this dish makes for an irresistible appetiser or side.

Prep Time 10

Cook Time 15

Total Time 25

Servings Portions

Ingredients

1 cup kimchi fermented chopped
1/2 cup kimchi juice
1/2 cup plain flour
1/4 cup rice flour optional for extra crispiness
1/4 cup water
1 large egg optional for added richness
2 medium scallions finely sliced
1 small red chilli thinly sliced (optional)
Vegetable oil for frying

For the Dipping Sauce:

2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp sugar
1 clove garlic minced
1 tsp gochugaru red pepper flakes
1 tsp sesame seeds
2 medium scallions sliced for garnish

Instructions

In a large bowl, combine the plain flour, rice flour and water. Mix until smooth. Add the egg (if using) and stir until well incorporated.
1/2 cup plain flour, 1/4 cup rice flour, 1/4 cup water, 1 large egg
Stir the chopped kimchi and kimchi juice into the batter. The kimchi juice will give the pancake its signature bold flavour.
1 cup kimchi, 1/2 cup kimchi juice
Add the scallions and red chilli for a bit of spice and colour.
2 medium scallions, 1 small red chilli
Heat a generous amount of vegetable oil in a non-stick frying pan over medium-high heat.
Vegetable oil
Pour the batter into the pan, spreading it out evenly to form a round pancake.
Cook for 3-4 minutes on each side, or until the edges are golden and crispy. Press down gently with a spatula to ensure even cooking. Flip carefully to avoid breakage.
While the pancake cooks, mix all the dipping sauce ingredients in a small bowl.
2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp sugar, 1 clove garlic, 1 tsp gochugaru, 1 tsp sesame seeds
Slice the pancake into wedges and serve immediately with the dipping sauce. Garnish with additional scallions or sesame seeds if desired.
2 medium scallions

Notes

For extra crispiness, cook the pancake in a generous amount of oil and ensure the pan is well-heated before adding the batter. Adjust the spice level of the dipping sauce by adding more gochugaru or a dash of chilli oil if desired.

Nutrition