Cold water
Cold water and starch help to make the pancakes lighter and crisper.
Korean Recipe
Kimchi Pancakes
For kimchi pancakes, stir ripe kimchi with a little kimchi juice into a simple batter and fry the pancake until the underside is browned and the edges are crisp.
Total time
25 min
Calories
340 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Kimchi pancakes crispy from the pan
Kimchi Pancakes are ideal when kimchi is already strong and sour. The dough should not be thick like cake dough, but should run flat in the pan. Rice vinegar and soy sauce fits as a dip and balances the pungency.
Vegetarian Dinners
Lunch
Dinner
Korean Recipes
Recipe
Kimchi Pancakes
Kimchi pancakes are hearty Korean pancakes with kimchi, kimchi juice, flour, starch and spring onions. In plenty of oil, the edges become particularly crispy.
Ingredients
4 servings
Method
-
1
Stir the dough
Whisk flour, starch, cold water and kimchi juice until smooth. Fold in the kimchi and spring onions.
-
2
Heat pan
Heat a pan with plenty of oil over medium-high heat, the pancake needs enough fat to make it crisp.
-
3
Fry flat.
Add the dough to the pan and fry for 3 to 4 minutes until the bottom is browned.
-
4
Turn
Turn the pancakes over and fry for a further 3 minutes, adding a little oil on the edges if necessary.
-
5
Serve dip
Mix soy sauce, rice vinegar, sesame oil and sesame seeds and serve with the sliced pancakes.
Kitchen know-how
Tips for Kimchi Pancakes
Enough oil
For crispy edges, the pancake needs more oil than a normal pancake.
Ripe kimchi
Strong, sour kimchi gives more flavour than mild fresh kimchi.
Variations
How to adapt this recipe
Add shrimp or squid pieces to the batter. Small pieces cook faster and more evenly.
Use less dough per pan and press flat, making the edges particularly crispy.
Nutrition per serving
340kcal
42.0 gCarbohydrates
8.0 gProtein
15.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Kimchi Pancakes
Ripe, strong kimchi is ideal, because the kimchi juice adds colour, acidity and spice to the dough.
The pan is usually too cold, the dough too thick or too little oil has been used.
Just before is better. Kimchi and salt rest water, this can thicken the dough when standing.
Soy sauce with rice vinegar, sesame oil, sesame seeds and a little chilli if desired goes very well.
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