Kimchi Pancakes is a comforting meal to make if you have left-over kimchi. In fact, the longer the Kimchi has been sitting in the refrigerator – the better the taste!
In Korea, I like to cook these Kimchi pancakes when it is raining outside. You know, when you don’t feel like leaving the house. After you make a few stacks of these delicious pancakes, pull out a bottle of Makgeolli rice-wine and serve it together. Sets the mood, and it just feels good 🙂
The best part of this dish is that it is so simple – only requires 4 ingredients.
- Kimchi - 2 cups
- Flour - 1 cup
- Water - 1/2 cup
- Korean red chili flakes gochugaru - 1 tablespoon
- Sugar - 1 teaspoon optional, if you are using aged kimchi
- Cut the kimchi into small pieces. Then use scissor to chop them into even smaller pieces (~2 cm). Place them into a large mixing bowl.
- Place flour, water and red chili flakes into mixing bowl as well (add sugar if you're using old kimchi). Thoroughly mix together.
- Put frying pan on medium-high heat. Then add oil and reduce to medium heat. Use a soup ladle and pour two spoonfuls of batter. Press down on the batter with the soup ladle and gently mold into a circle.
- Fry on each side for 30 seconds and check that each side turns golden brown (leave on for longer if needed)
- Double-check the expiration date on your flour - I've made this mistake more than once!
- Tastes best when served hot!
- Recipe inspired by Chef Baek Jong Won
- Watch video below for hands-on direction