Kimchi pancake is an easy and simple snack to make. It can also serve as a fun appetizer to a meal or a side dish to eat with rice.
Prep Time: 5 minutes | Cook Time: 35-45 minutes | Total Time: 40-50 minutes
Servings: 3 to 4
- 2 cups of all purpose flour
- 1 1/2 cups of water
- 2 1/2 cups of kimchi, chopped
- 1/4 cup of kimchi brine
- 1 egg
- 1 teaspoon of sugar
- Approximately 1 cup of vegetable or canola oil (see note)
- 5-6 scallions, chopped
- 1 tablespoons of gochujang (optional, see note)
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 teaspoons vinegar
- 2 teaspoons sugar
- 1 tablespoon of chopped scallion
- 1/2 teaspoon of roasted sesame seeds
- 1/2 clove of minced garlic (optional)
- You will need about 3-4 tablespoons of oil per pancake for a crispy outer layer. You can use less oil but you will not get the ideal crispiness.
- Gochujang will enhance the color and add additional spiciness to the batter.
- Combine flour, kimchi, kimchi brine, sugar, water, egg, and scallion in a mixing bowl. Mix well.
- Heat a 10-12 inch nonstick pan or skillet over medium heat.
- Add 2 tablespoons of oil. Swirl to coat the bottom of the pan.
- Once the oil is heated, pour 1/4 of the batter into the pan if you are using a 10-inch pan and 1/3 of the batter if you are using a 12 inch pan. Spread it with a spoon so that the batter covers the bottom of the pan.
- Cook for 4-5 minutes until the bottom is a nice golden brown.
- Flip the pancake with a spatula and drizzle 1-2 tablespoons of oil around the edges of the pan. Slightly lift the pancake and swirl the pan so that the oil is spread evenly. This will ensure that the center of the pancake will be crispy.
- Cook for another 4-5 minutes until the bottom side is also golden brown and crispy.
- Flip again and cook for another 1-2 minutes. This will allow the 1st cooked side to crisp up again.
- Remove from heat. Serve and enjoy!