Korean Kimchi Pancake

Kimchi Pancake is an all-time Korean favourite. Crispy, savoury, spicy – they tantalise your tastebuds and keep you coming back for the next piece.

These pancakes are really easy to cook and only require relatively few ingredients – kimchi, flour, scallions and oil. They are best eaten crispy and served immediately, so try to cook them last if you are cooking a couple of other dishes.

The spiciness level of the pancake will vary depending on the Kimchi that you are using, so choose something that you are comfortable with and preferably used before.

Preparing the batter

On a chopping board, chop the kimchi into small pieces and finely chop the scallions. You don’t want the kimchi pieces to be too large, otherwise your pancake might fall apart.

Next, add the flour and water to the kimchi and scallions and mix well with a wooden spoon.

Frying the Kimchi Pancake

Heat a non stick pan over a medium fire, Add two tablespoons of oil and ensure that the pan is coated well. Depending on the size of your pan, you will be able to make 1 big or 2 small pancakes.

Pour the kimchi mixture into the centre of the pan and start spreading it outwards till you form a pancake. Listen out for the sizzling of the pancake and cook for 3-5 minutes till it is crispy.

Flip your pancake carefully – you can use a wide frying slice to help or toss it if you are confident! Drizzle the rest of the oil around the pancake and lift at the sides to allow oil to flow to the entire pan.

Cook for another 3-5 mins till golden brown and crispy. Serve immediate and enjoy!

You may also like the simple Kimchi Fried Rice recipe!