Kimchi Pancakes
Rated 5.0 stars by 1 users
Cuisine
Korean
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans’ all time favorite dishes. It’s hot, spicy, crispy, a little sweet, sour, and a little salty. When kimchi is fermented, it tastes sour and pungent with a deeper flavour. So when you think it is too fermented and cannot be eaten anymore, do not worry. You can use them for this recipe!
Ingredients
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200g Ken’s Fresh Kimchi, chopped into small pieces, plus 2 tablespoons of the Kimchi brine
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60g Sajo Korean Pancake Powder
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3 green onion(small size), chopped
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½ teaspoon sugar
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120g fresh water
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4 tablespoons vegetable oil
Directions
Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon.
Heat a nonstick skillet over medium heat.
Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
Cook until the bottom is golden brown and crisp, 3 to 5 minutes.
Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
Flip it one more time and cook for another minute.
Slide onto a large serving platter and serve immediately.