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 pancakes
When you have some kimchi left in the refrigerator, you make pancakes out of them!
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Servings: 4 people
Ingredients
- Kimchi - 2 cups
- Flour - 1 cup
- Water - ½ cup
- Korean red chili flakes gochugaru - 1 tablespoon
- Sugar - 1 teaspoon optional, if you are using aged kimchi
Instructions
- 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)
Notes
- 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
Tried this recipe?Tag us at @efutureneighbor with your dish!
Mike says
Made this last night and it turned out beautifully. I added in a bit of potato starch and some club soda to make the batter really crispy and it worked like a charm.
I wonder if I can make these in advance and freeze them.
amy m says
made it! love it! i'm wondering if i can store the batter or would i have to make all at once? thanks 😀
Daniel says
Nice Amy! Sorry for the late reply 🙂 The batter will not keep for too long - it will get hard and pasty. I would recommend using it up within the same day.
A says
So excited to try this! As an American who loves Korean food, kimchi is one of the few ingredients I can actually find at my local grocery store and I love these kimchi pancakes. Thanks so much for the recipe!
Danny! says
Awesome! Even cooler that your local grocery store is stocking Kimchi! I think Korean cuisine is getting closer to the mainstream market. Might I add that you can pair this with Korean rice wine (Makgeolli). Chill the makgeolli in the refrigerator first. Eat it together and its a good combo 😀