Continental Recipe

Korean Kimchi Pancakes

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

HOMEPAGE RECIPES

TASTY WHOLEMEAL PANCAKES

GREEN PANCAKES

BEST POTATO PANCAKES

 

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 (from the jar)
  •  
  • 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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