Kimchi Pancakes
These crispy, savory pancakes transform ordinary fermented cabbage into a show-stopping appetizer that balances heat, acidity, and umami in every bite. Whether you're a kimchi enthusiast or a curious newcomer, these quick and easy Asian appetizers deliver explosive flavor with minimal effort.
Equipment
- Non-stick skillet
Ingredients
Pancake Batter
- 1 cup kimchi chopped (the more aged and sour, the more complex your pancakes will taste)
- 1/4 cup kimchi juice reserved from the jar
- 1 cup all-purpose flour or rice flour for a crispier texture and gluten-free option
- 1/2 cup cold water
- 2 green onions thinly sliced
- 2 tablespoons vegetable oil or sesame oil for more authentic flavor
- 1 tablespoon gochujang Korean chili paste, optional for extra heat
- 1 small carrot julienned
- 1/2 teaspoon salt
- 1 egg can be omitted for vegan version
Dipping Sauce
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 clove garlic minced (optional)
Instructions
- Chop your kimchi into bite-sized pieces. Reserve the kimchi juice.
- In a medium bowl, whisk together flour, kimchi juice, and cold water until smooth.
- Fold in the chopped kimchi, green onions, carrots, salt, and gochujang (if using). If including egg, beat it lightly before adding to the mixture.
- Allow the batter to rest for 5-10 minutes.
- Heat oil in a non-stick skillet over medium-high heat until shimmering. Pour approximately ¼ cup of batter per pancake, spreading it thinly (about ¼ inch thick) with the back of a spoon.
- Cook for 3-4 minutes until the edges become golden and crispy.
- When the bottom is golden brown and the top begins to set (approximately 70% cooked), carefully flip the pancake. Cook the second side for 2-3 minutes until golden brown.
- While the pancakes cook, whisk together all dipping sauce ingredients.
- Serve the pancakes immediately with the dipping sauce.
Notes
For a lower-carb version, replace half the flour with almond flour.
Well-fermented kimchi (at least 2 weeks old) delivers more flavor complexity.
These pancakes maintain their quality for up to 3 days when refrigerated in airtight containers. To reheat, use a dry skillet over medium heat for 1-2 minutes per side to restore crispness.
Nutrition
Calories: 215kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 1gCholesterol: 47mgSodium: 580mgPotassium: 210mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 40mgIron: 1.8mg
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