My kitchen often feels like a vibrant hub, especially around dinner time. With three busy kids, I cherish moments where we gather around a dish everyone loves. Just last week, after a whirlwind of school pickups and soccer practice, I pulled out a jar of my homemade kimchi.
Instantly, I knew what was for dinner: the comforting sizzle of a Kimchi Pancake Recipe. This isn’t just any meal; it’s a sensory experience. The spicy, tangy notes of kimchi combined with a crispy, golden-brown exterior make these savory pancakes an absolute family favorite.
My kids, even the picky eaters, devour these. Making kimchi pancakes from scratch brings such joy. This easy kimchi pancake recipe will become your go-to.
Table of Contents
Kimchi Pancake Recipe
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This easy Kimchi Pancake Recipe is a family-favorite savory dish, combining the spicy, tangy notes of kimchi with a crispy, golden-brown exterior.
Ingredients
1 cup All-purpose flour
¾ cup Cold water
1 cup chopped Kimchi
2 tablespoons Kimchi juice
1 tablespoon Soy sauce
1 teaspoon Sesame oil
2 Green onions, sliced and divided
As needed Vegetable oil for frying
Instructions
- Prepare the batter: In a large bowl, whisk together the flour and cold water. Mix until just combined. Lumps are okay
- Add flavorings: Stir in the chopped kimchi, kimchi juice, soy sauce, and sesame oil. Fold in half of the sliced green onions
- Heat your pan: Heat about 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat
- Cook the pancakes: Pour about ½ cup of batter into the hot pan. Spread it thinly. Cook for 3-4 minutes per side. The edges should be crispy and golde
- Repeat: Add more oil as needed. Cook the remaining making your kimchi pancakes
- Serve: Transfer the finished pancakes to a plate. Garnish with the remaining green onions. Enjoy your homemade Kimchi Pancake Recipe immediately
Notes
For a crispier texture, use very cold water for the batter and do not overmix; lumps are perfectly fine.
Ensure your pan is adequately heated to achieve a beautiful crust.
Do not overcrowd the skillet; cook pancakes in batches for even browning.
Taste your kimchi for saltiness first and adjust soy sauce accordingly.
Store cooled leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat by using a dry skillet over medium heat, or in an oven/toaster oven to crisp them up nicely. Avoid microwaving as it makes them soggy.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Kimchi Pancake, Savory Pancake, Korean Food, Easy Recipe, Family Favorite, Quick Meal, Gluten-Free Option
WHY YOU’LL LOVE THIS KIMCHI PANCAKE RECIPE
You will adore this Kimchi Pancake Recipe. First, it is incredibly simple. You need basic pantry staples.
Furthermore, it delivers big flavors. The recipe uses active voice for clear instructions. This simple kimchi pancake recipe transforms humble ingredients.
It creates a satisfying, quick meal. Also, it’s highly adaptable. You can easily adjust the spice level. This is truly the best kimchi pancake recipe.
INGREDIENTS YOU’LL NEED
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Cold water | ¾ cup |
| Kimchi (chopped) | 1 cup |
| Kimchi juice | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Green onions (sliced) | 2, divided |
| Vegetable oil | For frying |
SUBSTITUTIONS & VARIATIONS
Customizing your Kimchi Pancake Recipe is fun. You can add protein. Try cooked shrimp or shredded pork.
For a vegetarian version, add mushrooms. Use gluten-free flour for a gluten-free kimchi pancake recipe. Increase the kimchi for more tang.
Diced onions or carrots also work well. Explore alternative kimchi pancake ingredients for variety. This recipe is very forgiving.
Beyond pancakes, kimchi’s versatility shines in countless dishes, allowing for easy customization and flavor enhancements. If you enjoy adapting recipes to your taste, you’ll love how simple it is to whip up a delicious meal using fermented cabbage, just like in this authentic 15-minute Kimchi Fried Rice!
STEP-BY-STEP INSTRUCTIONS
Mastering the Kimchi Pancake Recipe is easy. Follow these steps carefully.
1. Prepare the batter: In a large bowl, whisk together the flour and cold water. Mix until just combined. Lumps are okay.
2. Add flavorings: Stir in the chopped kimchi, kimchi juice, soy sauce, and sesame oil. Fold in half of the sliced green onions.
3. Heat your pan: Heat about 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat.
4. Cook the pancakes: Pour about ½ cup of batter into the hot pan. Spread it thinly. Cook for 3-4 minutes per side. The edges should be crispy and golden.
5. Repeat: Add more oil as needed. Cook the remaining making your kimchi pancakes.
6. Serve: Transfer the finished pancakes to a plate. Garnish with the remaining green onions. Enjoy your homemade Kimchi Pancake Recipe immediately.
PRO TIPS FOR SUCCESS
Mastering the techniques for a perfectly crispy kimchi pancake can be incredibly satisfying, much like creating other classic comfort foods. Once you’ve perfected this savory delight, consider diving into another warming and flavorful Korean staple, the ultimate comfort dish: Kimchi Soup Recipe (Kimchi Jjigae).
STORAGE & REHEATING TIPS
Store leftover kimchi pancakes carefully. Place cooled pancakes in an airtight container. Refrigerate them for up to 3 days.
Reheat your kimchi pancake recipe for best results. Use a dry skillet over medium heat. This crisps them up nicely.
Alternatively, bake them in an oven. A toaster oven also works wonders. Avoid microwaving; it makes them soggy.
WHAT TO SERVE WITH THIS RECIPE
While the kimchi pancake is delicious on its own, pairing it with complementary side dishes can elevate your meal, bringing diverse textures and flavors to the table. For another delightful and easy-to-prepare accompaniment that beautifully balances savory notes, consider making these Miso Roasted Carrots with Pistachios.
FAQs
Is this Kimchi Pancake Recipe spicy?
This specific Kimchi Pancake Recipe can be as spicy as your kimchi. If you prefer less heat, rinse your kimchi lightly before chopping. You can also reduce the amount of kimchi juice.
Can I make this Kimchi Pancake Recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. This easily creates a gluten-free kimchi pancake recipe.
What kind of kimchi works best for this Kimchi Pancake Recipe?
Use well-fermented, sour kimchi for a fantastic Kimchi Pancake Recipe. Its tanginess adds incredible depth of flavor. Old kimchi works wonderfully here.
Kimchi Pancake, known as Kimchijeon in Korea, is a beloved savory pancake made primarily with sliced kimchi, flour batter, and sometimes other vegetables or meat. These crispy, spicy, and tangy pancakes are a popular snack, appetizer, or light meal in Korean cuisine, often enjoyed with a simple soy-based dipping sauce.
NUTRITION INFORMATION (PER SERVING)
(Estimates based on 4 servings for the Kimchi Pancake Recipe)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Fat | 10g |
| Saturated Fat | 1.5g |
| Carbohydrates | 35g |
| Fiber | 3g |
| Sugars | 2g |
| Protein | 7g |
| Sodium | 800mg |