Kimchi Pancakes

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Cover Image for Kimchi Pancakes

Do you know what the secret is to making kimchi pancakes that are delightfully crisp and chewy?

No, you definitely don’t need to reach for that ready-made pancake mix. You just need some corn flour. The first time we made this, we did not use corn flour because a bunch of recipes we found online said that it was optional. Let’s just say that you’ll never catch us making kimchi pancakes without corn flour ever again!

Pancake ingredients

  • 1 cup plain flour
  • 1/4 cup corn flour
  • 1/2 brown onion
  • 1 spring onion
  • 3/4 cup kimchi
  • 3-4 tbsp kimchi juice
  • 1 tsp gochugaru
  • 1 cup icy water (we just added some ice cubes to some tap water, and let it melt. You can alternatively use water from the fridge)
  • Cooking oil

Dipping sauce ingredients

  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp gochugaru
  • 2 tbsp water
  • Sesame seeds

Method

  1. Cut the kimchi into thin slices and cut spring onions on a bias. Also thinly slice the onion
  2. In a bowl, combine plain flour, corn flour and the gochugaru and mix well
  3. Next, add the kimchi juice and cold water, and mix very well. You want to ensure that the is really smooth and definitely has no lumps in sight before proceeding
  4. Add the onion, spring onion and kimchi to the batter and mix
  5. Coat the frying pan with around 1 tsp cooking oil
  6. Scoop some batter onto the frying pan and make sure that it is a thin, even layer
  7. Once the batter at the top has changed to a darker hue and a nice crust is forming on the bottom, flip the pancake
  8. While the pancake is cooking, combine all the dipping sauce ingredients in a small saucer/bowl
  9. After the pancake has finished cooking, pop it onto a plate and cut it up into smaller pieces. Continue cooking until you have finished the batter. It should be around 4-6 pancakes, depending how large they are