Korean Kimchi Pancake

Name: Korean Kimchi Pancake
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Korean
Ingredients: well-fermented kimchi 180 g; kimchi brine 60 ml; Korean pancake mix 120 g; water 80 ml; gochugaru 0.5 tbsp; cooking oil 2.5 tbsp; sugar 0.5 tsp

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Some of the batter's liquid is kimchi brine, which turns even the plain batter red and gives it a sour tang.

Leftovers crisp up again almost completely in a dry pan with no oil.

Ingredients

servings

IngredientAmount

well-fermented kimchi

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Instructions

6 steps

1

Shake off excess brine from 180 g well-fermented kimchi, then chop it into even 1 cm pieces.

Keep the pieces fairly small so they mix through the batter without tearing the pancake as it spreads.
2

In a bowl, loosen 120 g Korean pancake mix with 60 ml kimchi brine and 80 ml water.

Stir in 0.5 tablespoon gochugaru and 0.5 teaspoon sugar until no dry flour pockets remain.
3

Fold the chopped kimchi into the batter with chopsticks or a spoon, mixing only until evenly distributed.

The batter should run slowly from the spoon but not spread like water when it lands.
4

Heat the pan over medium-high heat for about 1 minute, then add 2.5 tablespoons cooking oil and spread it across the surface.

Pour in the batter thinly and evenly, tidying the edges before they set.
5

Keep the heat at medium-high and cook the first side for 4 minutes.

Flip only when the edges look browned and dry and the top feels set enough to support with a spatula.
6

After flipping, cook for 3 more minutes and press the center lightly to check that it feels crisp rather than soft.

Rest briefly on paper towel, then slice and serve immediately while the crust is still crisp.