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Posted on Fri 25th June 2021

Kimchi Pancakes

A tasty savoury pancake packed full of flavour.

Cuisine

Korean

Time

15 mins

Servings

2 people

Most popular
recipe

Ingredients

  • 150g kimchi, roughly chopped

  • 2 spring onions, thinly sliced

  • 1/4 medium onion, thinly sliced

  • 80g squid cut into small strips, or prawns (optional)

  • 150g plain flour

  • 40g cornflour/potato starch

  • 3 tablespoons kimchi liquid

  • 1-2 teaspoons gochugaru, optional

  • 1 egg, lightly beaten

  • 230 ml water, or more if necessary

Dipping Sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon vinegar

  • 1 teaspoon sugar

  • ½ teaspoons sesame seeds, optional

  • ¼ tsp gochugaru, optional

Method

Preparation

In a large bowl, whisk together the flour, cornstarch/potato starch, kimchi liquid, gochugaru, egg, and add water a little bit at a time. Should be a runny pancake-batter consistency. Add a little more water if the batter is too thick. Stir in the kimchi, spring onions, and onion. If using large squid, slice into thin strips and set aside. 

In a separate small bowl, mix together the dipping sauce and set aside. 

 

Cooking

Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread into a thin round pancake. Cook until the edges turn light golden brown, about 4-5 minutes. If adding seafood, layer over the top of the pancake. Flip pancake over, adding more oil around the sides of the pan. Press the pancake down with a spatula. Cook until golden brown and crispy around 5 minutes, then flip and cook the other side for another 2-3 minutes. Serve immediately.

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How to cook Kimchi Pancakes