As a lover of all pickled and fermented foods, Kimchi is one of the best. If the flavor is just a little bit too strong for you alone then this Kimchi pancake recipe is for you.
The thick pancake batter lessens some of the kick of flavor and spice for which kimchi is known, while still preserving it’s lovely orange coloring. It’s a great quick appetizer, or a very filling meal for one. Here’s a few photo steps to help you on your way.
Combine dry ingredients: flour and salt. Add water, egg and kimchi juice to dry mix. The batter will be very thick– do not add more liquid. When you pour it out onto the frying pan you will need to spread it out with a spatula or spoon. This is all common- don’t worry, you are doing it right.
The easiest way that I have found to flip a pancake (or Crepe, or Spanish Omelet) is by holding a plate under the frying pan, and then flipping everything over, so that the pancake falls neatly onto the plate. You can then slide the pancake off the plate and back onto the pan, as demonstrated in the photo above.
The Kimchi Pancake is ready to eat- serve in pie/pizza slice pieces. Serve with Soy & Rice Vinegar Dipping Sauce.
1.5 cup Kimchi (available near the lettuce at most local groceries, or any Asian supermarket)
1.5 cup Flour
1 tsp. Salt
1/2 cup Water
1/4 cup Kimchi Juice
1 tsp. Vegetable Oil
Soy & Rice Vinegar Dipping Sauce for dipping
1. Combine dry ingredients: flour and salt. Add water, egg and kimchi juice to dry mix. The batter will be very thick- do not add more liquid.
2. Stir in kimchi (anywhere from 1 to 2 cups is good, depending on your preferences). Set mixture aside while heating up large frying pan.
3. When pan is hot, put vegetable oil and coat. Add mixture to pan. The mixture is so thick that you will probably have to spread it out with a spatula so that it’s flat in the pan. Cover and allow to cook on medium heat for 5 minutes.
4. Flip pancake to cook the other side for 2-3 minutes. Remove from heat, cut and serve with Soy & Rice Vinegar Dipping Sauce.
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