Kimchi pancake recipe
Introduction
Kimchi Pancake recipe, also known as Kimchijeon (김치전), is one of the most beloved Korean dishes. Crispy on the outside, soft on the inside, and packed with the tangy, spicy flavors of fermented kimchi, this dish is simple yet incredibly delicious. Whether you want a quick snack, a side dish, or even a main meal, kimchi pancakes are the perfect go-to option.
If you think making pancakes is difficult, think again! With a few simple ingredients and some easy-to-follow steps, you can make restaurant-quality kimchi pancakes in no time. Let’s dive into this mouthwatering recipe
Recipe Ingredients
Key Ingredients to Elevate the Flavor
Kimchi (Well-Fermented) – The star of the show! Aged kimchi adds the perfect balance of tanginess and umami.
Korean Pancake Mix (or All-Purpose Flour) – This mix is pre-seasoned, making it easier to create flavorful pancakes.
Cold Water – Helps maintain a crispy texture.
Green Onions & Chili Peppers – These add extra flavor and a vibrant pop of color.
Kimchi Juice & Korean Chili Pepper Flakes (Gochugaru) – Intensify the taste with the essence of kimchi.
Optional Protein (Ground Pork or Seafood) – Enhance the richness by adding some protein.
Ingredient Measurement Guide
| Ingredients | 1x | 2x | 4x |
|---|---|---|---|
| Kimchi (chopped) | 2 cups | 4 cups | 8 cups |
| Korean Pancake Mix | 2 cups | 4 cups | 8 cups |
| Cold Water | 1 cup | 2 cups | 4 cups |
| Green Onion (chopped) | 2 stalks | 4 stalks | 8 stalks |
| Chili Peppers (chopped) | 1 | 2 | 4 |
| Kimchi Juice | 3 tbsp | 6 tbsp | 12 tbsp |
| Korean Chili Pepper Flakes | 2 tbsp | 4 tbsp | 8 tbsp |
| Sugar | 1 tsp | 2 tsp | 4 tsp |
| Ground Pork (optional) | 200g | 400g | 800g |
Step-by-Step Cooking Instructions
How to Make the Perfect Kimchi Pancake
Step 1: Prepare the Ingredients (5 minutes)
Chop green onions and chili peppers into small pieces.
Place 2 cups of kimchi in a bowl and cut it into small pieces with scissors.
Step 2: Mix the Batter (5 minutes)
In a large mixing bowl, add chopped kimchi, green onions, chili peppers, sugar, kimchi juice, and chili pepper flakes.
Add 2 cups of Korean pancake mix (or all-purpose flour) and mix well.
Pour in 1 cup of cold water and gently stir. Do not overmix.
Step 3: Cook the Pancake (6-8 minutes per pancake)
Heat a non-stick pan over medium heat and add 2 tbsp of cooking oil.
Pour the batter into the pan and spread evenly.
Let it cook for 3-4 minutes until the bottom turns golden brown.
Flip the pancake and cook for another 3-4 minutes until crispy.
Step 4: Serve and Enjoy!
Transfer the pancake to a plate, cut into slices, and enjoy with soy dipping sauce!
How to Make the Pancake Moist and Crispy
Want the perfect balance between crispy and moist? Follow these tips:
Use well-fermented kimchi – Older kimchi has a more robust flavor and moisture content.
Cold water is key – It prevents excessive gluten development and makes a crispier pancake.
Generous oil usage – To achieve a restaurant-quality crisp, use more oil.
Low stirring technique – Overmixing leads to a dense texture, so gently combine ingredients.
10 Test Kitchen Tips
Use aged kimchi for maximum flavor.
Add a touch of vinegar if your kimchi isn’t sour enough.
Always use cold water for a crispy texture.
Be generous with oil for an extra crunch.
Let the pancake cook undisturbed for the first few minutes.
Shake the pan slightly so the oil distributes evenly.
For a richer taste, add pork or seafood.
Use scissors to cut kimchi instead of a cutting board to avoid stains.
Adjust spiciness with chili flakes according to taste.
Enjoy with Makgeolli (Korean Rice Wine) for an authentic experience!
How to Store Kimchi Pancakes
If you have leftovers, don’t worry!
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan over medium heat to restore crispiness.
Can You Freeze Kimchi Pancakes?
Yes, you can freeze them!
Place cooled pancakes in a single layer on a tray and freeze for 1 hour.
Transfer them to a ziplock bag and store for up to 2 months.
Reheat by pan-frying or using an air fryer at 180°C for 5 minutes.
NonVegKahani Community Tips and Praise
Rahul K: “This is the BEST kimchi pancake recipe! Super crispy and packed with flavor. Adding pork took it to the next level!”
Nutrition Information (Per Serving)
Calories: 280 kcal
Protein: 7g
Fat: 10g
Carbohydrates: 38g
Fiber: 3g
Sodium: 480mg
Best YouTube Video Tutorial
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5 Frequently Asked Questions (FAQs)
Can I make kimchi pancakes without Korean pancake mix?
Yes! Use all-purpose flour, cornstarch, and a little salt as a substitute.What dipping sauce goes well with kimchi pancakes?
A simple mix of soy sauce, vinegar, sesame oil, and chili flakes is perfect!Can I make this gluten-free?
Yes! Replace the flour with a gluten-free flour mix.How do I make it less spicy?
Use mild kimchi and reduce the amount of chili flakes.What other proteins can I add?
Shrimp, squid, or even shredded chicken work great!
Enjoy making your own delicious Kimchi Pancakes at home!
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