Kimchi pancakes are something we’ve seen before, but never enjoyed at home until now. Since we have been opting to completely stay at home as of late, we’ve had the opportunity to try a lot of new recipes by simply going through our pantry!
We first learned about kimchi pancakes from watching Guy’s Grocery Games. The episode was themed, and one of the contestants was Korean and making tons of delicious looking creations. We’ve never been on the lookout for kimchi pancakes, so we’ve probably missed seeing them listed at Korean food restaurants.
For easy kimchi pancakes, I mostly followed along to the recipe from My Korean Kitchen and was very pleased with how my kimchi pancakes turned out. These pancakes are going to be a regular on our menu now! The ingredients are staples in our pantry. Next time, we want to try adding potato into it for a twist.
INGREDIENTS FOR KIMCHI PANCAKES
- 2 & 1/2 cup all-purpose flour
- 2 & 1/2 cup water
- 1/2 tsp fine sea salt
- 1 large egg, beaten
- 2 cups Kimchi (chopped)
DIPPING SAUCE
- 2 tbsp soy sauce
- 2 tbsp of rice vinegar
INSTRUCTIONS
- Mix the flour and salt together, and then add the water and egg. Add chopped kimchi.
- Pre-heat pan and use lots of butter or oil to coat the pan.
- Use a ladle and scoop some pancake mixture into the pan. Make sure it’s even and flat.
- Let the pancake cook until the edges start to turn a darker color compared to the middle. The distinction will be quite noticeable.
- Flip the pancake and continue to let it cook. I ended up cooking each side for about 3 minutes each. The time will vary on oven/pan/settings.
- Plate and serve with the dipping sauce! We did not have scallions/green onions for garnish but found cilantro worked quite well.
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