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Happy Pancake Day!
Watch the funny segment by clicking on the image.
And a simple, vegetarian kimchi pancake to share with your friends and family:
KOREAN KIMCHI PANCAKE RECIPE
(You can get these ingredients at any Asian supermarket ie. P.A.T, Galleria, TNT, Hmart etc.)
MAKES 6 PANCAKES
INGREDIENTS FOR BATTER:
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1 cup Korean pancake mix
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1 cup naturally-carbonated water
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1 cup kimchi (look for one with no fish sauce), thinly chopped
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1 egg yolk
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1 tablespoon mild gochujang (Korean chile paste)
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1 teaspoon coarse gochugaru (Korean chile flakes)
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1 scallion, sliced one inch segments, then cut lengthwise in half
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Vegetable oil
INGREDIENTS FOR DIPPING SAUCE:
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3 tablespoons of Korean soy sauce for soup
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1 tablespoon rice vinegar
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1 tablespoon sesame oil
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Sprinkle coarse gochugaru on top
METHOD:
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Combine all ingredients in a bowl, except for oil and dipping sauce ingredients
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Refrigerate the bowl for 15 minutes
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Add oil to skillet and set the burner to medium-high heat
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When the oil begins to give off a nice sheen, ladle ½ cup of batter (enough for one pancake)
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Bring the heat down to medium-low and fry for 4-5 minutes until golden-brown on the edges
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Flip the pancake over and fry for another 3-4 minutes (longer if you like it crispy)
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Repeat with remaining batter ie. slick with oil, heat up, batter, heat down etc.
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Place finished pancake on a plate lined with a paper towel (to remove the excess oil) and cut into any shape you like.
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Serve with dipping sauce