Best Kimchi Pancake

My sister has a problem. A kimchi problem.

She does this thing, where she walks into our local Korean-run market after work, walks straight to the back of the refrigerated aisle, and buys way too much kimchi for her own good––more than she will ever actually eat with her rice during the week.
So what is an older sister/roommate to do when there’s a container and a half of kimchi languishing on the top shelf of the fridge, with no immediate use in sight?

Make kimchi pancakes, that’s what.

Kimchi pancakes (aka kimchijeon) are as easy to make as their breakfast/serve-with-maple-syrup counterparts. Unlike Chinese scallion pancakes, which require you to make a dough, kimchi pancakes are made from a simple batter. Regular ol’ all purpose flour is your starting point. If you can find it, the addition of potato starch gives the pancakes extra crispiness (that said, if you can’t find potato starch, you can just substitute more all-purpose flour, no problem).

From there, you just chop up some kimchi and add it in––kimchi juice and all––along with some scallions, salt, and a little water to loosen it up. After a quick little mixeroo with your chopsticks or a fork, you fry it up for a few minutes in the skillet, and you’re done!

Best Kimchi Pancakes
Soo easy to make and most importantly so very tasty!! I love that you don’t need special pancake mixture to make these.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups Kimchi (about 420 g / 15 ounces)
• 1/2 tsp fine sea salt
• 1 large egg , beaten
• 2 green chili (optional)
• 1 Tbsp Kimchi liquid
• 1 red chili (optional)
• 2 1/2 cups water
• 5 ice cubes (about 100 g / 3.5 ounces)
• Some vegetable cooking oil , I used rice bran oil
• Homemade Kimchi pancake dipping sauce

Instructions

1. Make the pancake batter per the following. Sieve the flour and the salt. Add the water and whisk it well. Add the beaten egg, Kimchi, Kimchi liquid and chilies. Mix them well. Add the ice cubes to keep the batter cold.
2. Pre heat a pan / skillet until well heated. Put a generous amount of cooking oil into the pan. Make sure the oil is spread all the way over the pan.
3. Scoop out the pancake mixture with a ladle, pour it out on the pan. Make sure it is evenly spread.
4. Cook the mixture on high heat initially for 10 to 20 seconds then reduce the heat to medium to low. (Cook and finish with this temperature setting.)
5. Turn the pancake over when 70% of the pancake is cooked. Meaning the bottom of the pancake is cooked and the top of the pancake is also partially cooked. This makes it easy to turn the pancake. Press the pancake with the spatula a couple of times to make it crispy.
6. When both sides are cooked, slice it into easy to bite-size. Serve. (Don’t forget to serve it with some Korean pancake dipping sauce.)

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