Description
If you are craving something crispy, savory, and deeply satisfying, this Kimchi Pancake delivers bold flavor with minimal effort. Because it combines fermented kimchi with a simple batter, it creates a rich, tangy, and slightly spicy snack that comes together quickly and works perfectly for busy days or casual gatherings.
Ingredients
Scale
- 1 cup finely chopped napa cabbage kimchi
- 2 tablespoons kimchi brine
- 1 cup all-purpose flour
- 3/4 cup cold water
- 2 scallions, thinly sliced
- 1 teaspoon gochugaru (optional)
- 1 tablespoon neutral oil for frying
- Cooked shrimp (optional)
- Canned tuna (optional)
- Thinly sliced vegetables (optional)
Instructions
- Add flour to a mixing bowl and slowly whisk in cold water until smooth.
- Stir in chopped kimchi and kimchi brine until combined.
- Fold in scallions and optional gochugaru.
- Heat a skillet over medium-high heat and add oil.
- Pour batter into the pan and spread it thinly.
- Cook for 3-4 minutes until the bottom is golden and crispy.
- Flip carefully and cook another 3 minutes until both sides are crisp.
- Transfer to a cutting board, rest briefly, then slice and serve.
Notes
Use well-fermented, slightly sour kimchi for the best flavor. Make sure the pan is hot and well-oiled for crispy edges. Avoid overly watery batter and allow the pancake to rest briefly before slicing to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Pan-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg