Kimchi Pancakes

Kimchi pancakes is one of my go to dishes I create when I have a large volume of old sour pungent kimchi in my fridge. It’s such a great way to use it up as I can use as much as my heart’s desire.

Kimchi pancakes are a savory pancake commonly made with wheat flour. It is made with a bit of seasoning and loads of kimchi!

The Korean name for kimchi pancakes is Kimchi Buchimgae (김치 부침개), but some people might also call it Kimchi Jeon (김치전).

Kimchi pancakes are super easy to make and versatile. Also, if you make a large volume of batter (like my recipe – you can make 4 large pancakes), it can be refrigerated for later cooking (within 2-3 days).

Kimchi Pancakes
Yum, yum, yum! I was just sitting around last night eating some kimchi out of a jar, wondering how I was ever going to eat it all. What great timing. I will definitely be making this recipe.

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients

•     1 cup thinly sliced kimchi fully fermented
•     80 grams squid cut into small strips
•     2 scallions roughly chopped
•     1/4 medium onion thinly sliced

Batter

•     1/4 cup juice from kimchi
•     1/4 cup sweet rice flour or rice powder (or use more pancake mix or flour)
•     1 lightly beaten egg
•     1 cup flour or pre-made Korean pancake mix
•     1 tablespoon gochujang Korean red chili pepper paste
•     Vegetable or canola oil for pan frying
•     1 cup icy cold water use more water if juice from kimchi is not available

Dipping Sauce

•     1 teaspoon vinegar
•     1 tablespoon soy sauce
•     1 tablespoon water
•     pinch of red pepper flakes gochugaru
•     pinch of black pepper
•     1/2 teaspoon sugar

Instructions

1. Prepare all the ingredients before making the batter.
2. In a large bowl, mix the flour (or pancake mix) with the next 5 ingredients. Do not overmix. Stir in the kimchi, scallions, onion and squid.
3. Combine all the ingredients for the sauce in a small bowl and set aside.
4. Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes.  Reduce the heat to medium-low if the pancake browns too quickly. Turn it over, adding more oil, and press it down with a spatula. Cook until the other side is light golden brown, about 3 minutes.
5. Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

Kimchi Pancakes #Kimchi #Pancakes Healthy Recipes Easy, Healthy Recipes Dinner, Healthy Recipes Best, Healthy Recipes On A Budget, Healthy Recipes Clean, Healthy Recipes Breakfast, Healthy Recipes For Picky Eaters, Healthy Recipes Meal Prep, Healthy Recipes Low Carb, Healthy Recipes Vegetarian, Healthy Recipes Desserts, Healthy Recipes Snacks, Healthy Recipes Lunch, Healthy Recipes For One, Healthy Recipes For Kids, Healthy Recipes For Two, Healthy Recipes Crock Pot, Healthy Recipes Videos, Healthy Recipes Weightloss, Healthy Recipes Chicken, Healthy Recipes Heart,