Kimchi Pancakes with crispy edges, spring onions and soy dip
Korean Recipe

Kimchi Pancakes

For Kimchi Pancakes, matured kimchi is stirred in a simple dough with a little kimchi juice. The pancake is fried flat until the underside is heavily browned and the edges are crispy.

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Total time 25 min
Calories 340 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Kimchi Pancakes crispy from the pan

Kimchi pancakes are ideal if Kimchi is already strong and acidic. The dough should not be thick as cake dough, but run flat in the pan. Travel vinegar soy sauce fits as dip and balances the heat.

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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. 1

    Mix the dough

    Stir the flour, starch, cold water and kimchi juice smoothly. Add kimchi and spring onions.

  2. 2

    Heat the pan

    Heat a pan with plenty of oil medium to strong. The pancake needs enough fat for crispy edges.

  3. 3

    Fry flat

    Add the dough thinly into the pan and fry for 3 to 4 minutes until the underside is strongly browned.

  4. 4

    Turn

    Turn pancakes and fry for another 3 minutes. If necessary add some oil to the edge.

  5. 5

    Serve dip

    Mix soy sauce, rice vinegar, sesame oil and sesame and serve with the pancakes cut into pieces.

Kitchen know-how

Tips for Kimchi Pancakes

Cold water

Cold water and starch help to make the pancakes lighter and crisper.

Enough oil

For crispy edges, the pancake needs more oil than a normal egg cake.

Mature Kimchi

Strong, sour kimchi gives more taste than mild, fresh kimchi.

Variations

How to adapt this recipe

Place shrimps or cuttlefish pieces in the dough. Cook small pieces faster and more evenly.

Use less dough per pan and press flat. So the edges become particularly crispy.

Nutrition per serving

340kcal
42.0 gCarbohydrates
8.0 gProtein
15.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Kimchi Pancakes

Mature, strong kimchi is ideal. The kimchi juice brings colour, acidity and spice into the dough.

Usually the pan is too cold, the dough too thick or too little oil was used.

Just before that is better. Kimchi and salt rest water, so the dough can become thinner when standing.

Soy sauce with rice vinegar, sesame oil, sesame and if desired some chilli fits very well.

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