Korean Kimchi Pancake

Korean Kimchi Pancake

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Ingredients:

  • White Whole Wheat Flour (3 cups)
  • Water (3 cups)
  • Eggs (2 eggs)
  • Riped Kimchi (7 cups, make sure it’s riped, so when you bring home Kimchi, let it sit in room temperature for 1 day before you store in refrigerator)

If you can’t find Kimchi, get it here:

Seoul Kim Chi SPICY 28oz – Fresh & Healthy All Natural Gluten Free

Sauce to pair with pancake:

  • Soy Sauce
  • Lemon

Ingredients you will need:

IngredientsCondiment

Instructions:

1) Prepare your Kimchi.  Place Kimchi on cutting board, and slice into smaller pieces.  Over sink, squeeze out all the excess liquid in the Kimchi with your hands. After you squeeze Kimchi, it will turn into lighter color.  Place squeezed Kimchi in bowl, and keep kimchi aside.

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2) Prepare batter.  In large bowl, add flour, water, and eggs, and mix well, so there are no lumps. Batter should have a smooth consistency.  Not too watery but not too thick either.

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3) Add kimchi into batter, and mix well, so kimchi is well integrated into batter.

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4) In a hot pan, add oil.  With a large ladle, scoop out kimchi batter and place in hot pan.  Reduce heat to medium.  Cook one side until it is crispy brown, and then flip carefully.  With spatula, press down on pancake to compact it. Finish cooking the other side.

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5) Place kimchi on a plate with paper towel, so it can soak up oil from pancake.

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6) On cutting board, preferably with a bread knife, slice pancake into about 1-2 inch bite sized pieces.

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7) Prepare sauce to go along with pancake. In a small bowl, add soy sauce and squeeze lemon juice.  Serve sauce with Kimchi pancake.

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Makes about 7-8 pancakes.

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Comments

  1. Angie Wink says

    Yum, that looks so good. I saw some Kimchi at the grocery a couple of days ago, in a jar. Is that the kind I need for this?

    My tofu came today, so tomorrow I am going to make my first dish using it. Haven’t decided what it will be yet, but I have so many things in the fridge to put it with, it will be fun making that choice. Probably the first use will be in a salad, with my zucchini, spinach, spring onions and fresh basil and mint. And maybe some pasta added, haven’t decided yet. I’m excited. Have tomatoes also, and lots of other ingredients to choose from. I’ll be running them all over in my head all night, so might be eating it for breakfast.

  2. Ying & Yang Living says

    HI Angie! Yes, kimchi comes in jar, but make sure your kimchi is riped before you make it into pancake or eat it. Otherwise, it won’t taste right. Glad your tofu arrived. It is such a versatile ingredient, so I am sure you can use it in many dishes.

  3. Angie Wink says

    Moon, I’m already planning several meals with the tofu. I drained a package today for a dish I learned from my daughter, but discovered I have to make a grocery run for a couple of the other ingredients, and it’s raining so I’ll have to put that off until tomorrow, but when I get them the tofu us ready to go. Gina has used it in a lot of dishes that I have eaten at her home, and I loved them all, so I’m looking forward to making them myself.