These spicy little pancakes would not only make a great breakfast topped with a fried egg, and a perfect accompaniment to a ramen noodle bowl, they’re also a tasty anytime snack. Get Kimchi at the Market from Hidden Pond Farm or Oikonomia. And don’t forget to make the dipping sauce!
recipe from My Korean Kitchen
- 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 small)
- 1 Tbsp Kimchi liquid
- 5 ice cubes
- 2 green chiles (optional)
- 1 red chile (optional)
- Vegetable cooking oil
- Sliced green onions for garnish
Homemade Kimchi pancake dipping sauce to serve
- To a mixing bowl, add the flour and the salt. Add the water and whisk it well. Add the beaten egg, Kimchi, Kimchi liquid and chilies. Mix them well. Add the ice cubes to keep the batter cold.
- Preheat a pan / skillet until well heated. Put a generous amount of cooking oil into the pan. Make sure the oil is spread all the way over the pan.
- Scoop out the pancake mixture with a ladle, pour it out on the pan. Make sure it is evenly spread.
- Cook the mixture on high heat for 10 to 20 seconds then reduce the heat to medium to low. (Cook and finish with this temperature setting.)
- Turn the pancake over when the bottom of the pancake is cooked and the top of the pancake is partially cooked. This makes it easy to turn the pancake. Press the pancake with the spatula a couple of times to make it crispy.
- When both sides are cooked, slice it into easy to bite-size and garnish with green onions. Serve with dipping sauce. Makes 4 large pancakes.
Cook’s Note: You can make pancakes if you make them smaller in size. Turning the pancakes will be easier if the size is smaller. You can also add additional leftover veggies chopped small. Include them in the 2 cups of kimchi to stretch it and make it a little less spicy or to double the recipe.