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Kimchi Pancake Recipe

Crispy Kimchi Pancakes Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup kimchi, packed with its juice
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 1 large egg
  • 2 scallions, thinly sliced
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil, plus more as needed

Method
 

  1. In a bowl, whisk together flour, water, egg, and salt until smooth. Fold in the kimchi and scallions. Let the batter rest for 5 minutes.
  2. Heat a nonstick skillet over medium-high heat with 2 tablespoons of oil. Pour in the batter and spread into a 10-inch round. Cook until golden and crisp on the bottom, 3-4 minutes. Flip and cook the other side for 2-3 minutes.
  3. Slide the pancake onto a cutting board, slice into wedges, and serve immediately with dipping sauce.

Notes

For the crispiest texture, use sparkling water instead of still water, but even tap water works well. The dipping sauce can be as simple as soy sauce with a splash of vinegar and sesame seeds. The pancake is best eaten right away; if you need to hold it, a low oven (200°F) on a wire rack will keep it from going limp.