Recipe Kimchi Pancakes

Whether homemade or store-bought, kimchi is delicious straight from the jar, but it can also be incorporated into lots of other dishes. These savory kimchi pancakes make a scrumptious snack, side dish, or appetizer. It’s easy to make them gluten-free and vegan, too. Just grab a skillet and a few simple ingredients.
Kimchi pancakes, or kimchijeon, are crispy, a bit chewy, and full of the umami goodness of Korean-style fermented cabbage. This recipe works especially well with older kimchi that is tangy and full of bold flavor. Mix kimchi juice with flour to make a rosy batter, stir in chopped kimchi and scallions, and fry.

Although kimchi pancakes are best warm from the skillet, I have never turned up my nose at room temperature leftovers, either. I like having them for a quick snack or a simple side dish for dinner. Cut into wedges or squares, kimchi pancakes also make great appetizers. Serve them with a spicy dipping sauce like yangnyeomjang or a simple soy and vinegar sauce and watch them disappear!

Recipe Kimchi Pancakes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients

•     1 cup cabbage kimchi chopped
•     1/2 cup water
•     1/2 cup flour
•     1/2 small yellow onion sliced
•     1 Tbs cornstarch
•     1 tsp gochujang
•     2 Tbs kimchi liquid
•     2-3 green onions optional
•     1/8 tsp garlic powder
•     1/2 tsp sugar up to 1 tsp
•     vegetable oil for frying

Instructions

1. Measure 1 cup of kimchi after draining away any liquid. Loosely chop kimchi into thin strips about 3/8 in (1 cm) wide.
2. Cut onions into thin slices. Cut green onions.
3. In a bowl, add kimchi, onions and green onions.
4. Add gochujang, sugar and garlic powder and mix.
5. Add flour, cornstarch, water and kimchi liquid.
6. Mix until everything is well blended. Should be like a loose pancake batter consistency.
7. Heat a non-stick or iron skillet on medium high heat to start. Swirl in good amount of vegetable oil (about 1 1/2 Tbs for 12 in pan). When pan is heated (oil swirls around like water), pour a ladle full of kimchi pancake onto the pan. Here, you can either make one large pancake (about 6 inch) in the center of the pan or make several smaller 3 inch pancakes. The smaller ones are easier to turn over.
8. After about 2-3 min, when the edges are starting to brown and the thinner parts are beginning to get cooked, turn it over. PRESS pancake with turner to even things out. It is OK if it's not fully brown yet. You can turn it over again to brown. Unlike steaks or a pancake, you won't ruin it by flipping over too many times.
9. Serve warm!

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