Kimchi Pancakes

Name: Kimchi Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cup napa cabbage kimchi, chopped; 1/4 cup kimchi juice (from kimchi jar); 1 cup all-purpose flour; 1/4 cup rice flour; 3/4 cup ice cold water; 4 green onions, sliced; 1/2 tsp salt; 3 tbsp vegetable oil (for frying); 3 tbsp soy sauce (for dipping sauce); 1 1/2 tbsp rice vinegar (for dipping sauce); 1 tsp toasted sesame oil (for dipping sauce); 1 tsp toasted sesame seeds (for dipping sauce)

Crispy, savory pancakes made with tangy, spicy kimchi and a simple flour batter. These pancakes (kimchijeon) are a popular appetizer or side dish that's packed with bold flavors and served with a soy dipping sauce.

25 minEasyServes 4180 cal/serving

KoreanAppetizerStovetopVegetarianPork-FreeNightshade-Free

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Ingredients

1 cup napa cabbage kimchi, chopped
1/4 cup kimchi juice (from kimchi jar)
1 cup all-purpose flour
1/4 cup rice flour
3/4 cup ice cold water
4 green onions, sliced
1/2 tsp salt
3 tbsp vegetable oil (for frying)
3 tbsp soy sauce (for dipping sauce)
1 1/2 tbsp rice vinegar (for dipping sauce)
1 tsp toasted sesame oil (for dipping sauce)
1 tsp toasted sesame seeds (for dipping sauce)

Instructions

1

In a large mixing bowl, combine 1 cup all-purpose flour, 1/4 cup rice flour, and 1/2 tsp salt.
2

Add 1/4 cup kimchi juice (from kimchi jar) and 3/4 cup ice cold water to the flour mixture and whisk until a smooth batter forms.
3

Fold in 1 cup chopped napa cabbage kimchi and 4 sliced green onions. The batter should be fairly thin but with visible kimchi pieces.
4

To make the dipping sauce, in a small bowl mix together 3 tbsp soy sauce (for dipping sauce), 1 1/2 tbsp rice vinegar (for dipping sauce), 1 tsp toasted sesame oil (for dipping sauce), and 1 tsp toasted sesame seeds (for dipping sauce). Set aside.
5

Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil (for frying) to coat the pan.
6

Pour about 1/4 cup of the batter into the skillet for each pancake. For larger pancakes, use 1/2 cup of batter. Spread the batter into a thin, even layer about 1/4 inch thick.
7

Cook the pancake for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully with a spatula and cook for another 2-3 minutes until both sides are crispy and the pancake is cooked through.
8

Transfer to a paper towel-lined plate to remove excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
9

Cut the pancakes into wedges and serve immediately while hot and crispy with the dipping sauce on the side.

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Questions

What should Kimchi Pancakes look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until the bottom is golden brown and crispy. Step 7: cook until both sides are crispy and the pancake is cooked through.

Is there a substitute for rice vinegar in Kimchi Pancakes?

The entry for Kimchi Pancakes calls for 1 1/2 tbsp rice vinegar (for dipping sauce). In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I make Kimchi Pancakes gluten-free?

Yes. The gluten in Kimchi Pancakes is 1 cup all-purpose flour, 3 tbsp soy sauce (for dipping sauce). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How many calories are in Kimchi Pancakes?

One serving (the recipe makes 4) is about 180 calories, with 6 g protein, 22 g carbohydrate and 6 g fat, plus 1 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Kimchi Pancakes?

It is not a good candidate. Refrigerate what is left of Kimchi Pancakes within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

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