Korean Kimchi Pancakes
A kimchi pancake is one of the easiest and quickest pancakes you ever make and is one of Koreans’ all time favorite dishes.
It’s hot, spicy, crispy, a little sweet, sour, and a little salty. It is not only a great snack but also it goes well with rice as a side dish.
RECIPE INGREDIENTS
Plain flour
Cornflour
Baking powder
Pinch sea salt
Large free-range egg yolk
Vegetable oil
Kimchi, roughly chopped, plus 1½ tbsp kimchi juice (from the jar)
Spring onion
DIRECTIONS ON HOW TO MAKE KOREAN KIMCHI PANCAKES
Whisk together the flour, cornflour, baking powder and sea salt in a bowl. Beat in the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Fold the kimchi and spring onion into the batter along with the kimchi juice.
Heat a splash of oil in a non-stick frying pan over a medium–high heat. Spoon in the pancake batter, swirling so it reaches the edges.
Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.
Serve with dipping sauce of choice
HERE ARE MORE PANCAKES YOU CAN ENJOY TOO
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
Plain flour
Cornflour
Baking powder
Pinch sea salt
Large free-range egg yolk
Vegetable oil
Kimchi, roughly chopped, plus 1½ tbsp kimchi juice
Spring onion
Instructions
- Whisk together the flour, cornflour, baking powder and sea salt in a bowl. Beat in the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Fold the kimchi and spring onion into the batter along with the kimchi juice.
- Heat a splash of oil in a non-stick frying pan over a medium–high heat. Spoon in the pancake batter, swirling so it reaches the edges.
- Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.
- Serve with dipping sauce of choice
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Ingredients
Plain flour
Cornflour
Baking powder
Pinch sea salt
Large free-range egg yolk
Vegetable oil
Kimchi, roughly chopped, plus 1½ tbsp kimchi juice
Spring onion
Instructions
- Whisk together the flour, cornflour, baking powder and sea salt in a bowl. Beat in the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Fold the kimchi and spring onion into the batter along with the kimchi juice.
- Heat a splash of oil in a non-stick frying pan over a medium–high heat. Spoon in the pancake batter, swirling so it reaches the edges.
- Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.
- Serve with dipping sauce of choice