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Kimchi Pancakes

Prep: 5 mins

Cook: 10 mins

A tasty savoury pancake packed full of flavour.

  • 150 g kimchi, roughly chopped

  • 2 spring onions, thinly sliced

  • 1/4 medium onion, thinly sliced

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

  • 150 g plain flour

  • 40 g 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

Preparation

  • Thinly slice the spring onions, onions and rough chop the kimchi. Reserve 2-3 tbsps of the kimchi liquid.

  • If using large squid, slice into thin strips and set aside.

  • In a large bowl, whisk together the flour, cornflour /potato starch, kimchi liquid, gochugaru, egg, and add water a little bit at a time. Add a little more water if the batter is too thick but making sure the batter is not watery as the vegetables will release more liquid once cooking.

  • Stir in the kimchi, kimchi liquid, spring onions, and onion.

  • 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. Carefully flip the pancake over using a spatula, adding more oil around the sides of the pan and cook until golden brown and crispy for another 4-5 minutes.

  • Repeat the process with the remaining batter. Serve hot with a dipping sauce.

How To Make Kimchi Pancakes

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  • 150 g kimchi, roughly chopped

  • 2 spring onions, thinly sliced

  • 1/4 medium onion, thinly sliced

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

  • 150 g plain flour

  • 40 g 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


Preparation

  • Thinly slice the spring onions, onions and rough chop the kimchi. Reserve 2-3 tbsps of the kimchi liquid.

  • If using large squid, slice into thin strips and set aside.

  • In a large bowl, whisk together the flour, cornflour /potato starch, kimchi liquid, gochugaru, egg, and add water a little bit at a time. Add a little more water if the batter is too thick but making sure the batter is not watery as the vegetables will release more liquid once cooking.

  • Stir in the kimchi, kimchi liquid, spring onions, and onion.

  • 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. Carefully flip the pancake over using a spatula, adding more oil around the sides of the pan and cook until golden brown and crispy for another 4-5 minutes.

  • Repeat the process with the remaining batter. Serve hot with a dipping sauce.

How To Make Kimchi Pancakes

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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