Description
Delight in the savory goodness of Crispy Kimchi Pancake, a Korean dish that blends crispy textures with the tangy flavor of kimchi.
Ingredients
Scale
- 1 cup kimchi, chopped
- 1/4 cup kimchi brine
- 1/4 medium-sized onion, sliced
- 2 green onions, thinly sliced
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/3 cup + 1 tbsp cold seltzer
- 1/2 tsp salt
- 3/4 tbsp sugar
- 1 tbsp chili oil
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1/2 tbsp rice vinegar
- 1/2 tbsp sugar
- Minced green onions and sesame seeds (optional, for garnish)
Instructions
- In a small bowl, combine 2 tbsp of soy sauce, 1 tsp rice vinegar, and a splash of sesame oil. Optional: add red pepper flakes for extra zing.
- In a mixing bowl, combine the chopped kimchi, kimchi brine, sliced onion, and green onions. Stir well.
- In another bowl, whisk together flour, cornstarch, salt, and sugar. Gradually add cold seltzer, mixing gently to avoid overmixing.
- Fold the kimchi mixture into the batter until well combined.
- Heat a non-stick skillet over medium-high heat with a thin layer of oil.
- Spoon half of the batter into the skillet, shaping into a circular pancake about ½ inch thick.
- Cook for 4–5 minutes until golden and crisp, then carefully flip and cook for another 4–5 minutes.
- Repeat with the remaining batter. Serve warm with dipping sauce.
Notes
Make the batter ahead of time and keep it in the refrigerator for up to an hour. Consider adding vegetables or proteins for extra texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Kimchi, Pancake, Korean cuisine, Crispy kimchi pancake, Kimchijeon, Vegetarian recipes