Kimchi Pancake

Mains

Easy Level:

Cook Time:

Servings:

2

Kimchi – whether it is homemade or store bought, this ubiquitous Korean banchan (side dish) packs a rich, flavourful punch with every bite. It is generally recognised as a spicy fermented cabbage dish, but did you know that there are currently over two hundred variations of kimchi? And the list of kimchi types is still expanding by classification of ingredients, seasons and regions! Although it is traditionally served alongside dishes, kimchi is also often featured as a main ingredient in Korean fare from stews to fried rice and even pancakes.
Kimchi pancake is crispy on the edges, chewy inside and filled with spicy goodness. This recipe works with any kimchi you may have on hand, but it works even better if you have sour, ripened kimchi that has been sitting in the back of your fridge for a while. It may look daunting to make kimchi pancakes but it is easier than you think! Our pancake base consists of flour and glutinous flour which is mixed with kimchi juice and gochujang to further deepen the kimchi flavour of the pancake.
These kimchi pancakes are also great for all occasions! Have it as an easy snack, part of your meal or cut them into wedges for a simple but scrumptious appetizer.
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
g
g
cup kimchi (chopped)
0.00
g
g
cup kimchi (chopped)
0.00
stalks
stalks
spring onion (chopped)
0.00
stalks
stalks
spring onion (chopped)
0.00
yellow onion (thinly sliced)
0.00
yellow onion (thinly sliced)
0.00
g
g
plain flour
0.00
g
g
plain flour
0.00
g
g
glutinous rice flour
0.00
g
g
glutinous rice flour
0.00
tsp
tsp
gochujang
0.00
tsp
tsp
gochujang
0.00
ml
ml
kimchi juice
0.00
ml
ml
kimchi juice
0.00
egg (lightly beaten)
0.00
egg (lightly beaten)
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
ml
ml
cold ice water
0.00
ml
ml
cold ice water
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Dipping Sauce:

0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
vinegar
0.00
tbsp
tbsp
vinegar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
Korean chilli flakes
0.00
tsp
tsp
Korean chilli flakes
0.00
tsp
tsp
toasted sesame seed
0.00
tsp
tsp
toasted sesame seed
0.00
tbsp
tbsp
chopped spring onions
0.00
tbsp
tbsp
chopped spring onions

Steps

1

In a mixing bowl, sift 130g plain flour, 40g glutinous rice flour, ½ tsp sugar and ¼ tsp salt.
In a mixing bowl, sift 130g plain flour, 40g glutinous rice flour, ½ tsp sugar and ¼ tsp salt.
Mark as completed

2

Add in 100ml cold ice water, 2 tsp gochujang, 50ml kimchi juice and 1 egg. Do not overmix.
Add in 100ml cold ice water, 2 tsp gochujang, 50ml kimchi juice and 1 egg. Do not overmix.
Mark as completed

3

Fold in 1 cup chopped kimchi, 2 stalks chopped spring onion and ½ thinly sliced yellow onion.
Fold in 1 cup chopped kimchi, 2 stalks chopped spring onion and ½ thinly sliced yellow onion.
Mark as completed

4

Heat up 1 tbsp oil in a non stick pan on medium heat.
Heat up 1 tbsp oil in a non stick pan on medium heat.
Mark as completed

5

Spoon the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown. Turn it over and cook the other side.
Spoon the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown. Turn it over and cook the other side.
Mark as completed

6

Repeat until all the batter is used.
Repeat until all the batter is used.
Mark as completed

7

For the dipping sauce, mix 2 tbsp soya sauce, 1 tbsp vinegar, ½ tsp sugar, 1½ tsp Korean chilli flakes, 1 tsp toasted sesame seed and 1 tbsp chopped spring onion. Set aside.
For the dipping sauce, mix 2 tbsp soya sauce, 1 tbsp vinegar, ½ tsp sugar, 1½ tsp Korean chilli flakes, 1 tsp toasted sesame seed and 1 tbsp chopped spring onion. Set aside.
Mark as completed

8

Serve hot with the dipping sauce.
Serve hot with the dipping sauce.
Mark as completed

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