Best 2 Kimchi Pancake Recipes

Kimchi pancake, also known as kimchijeon, is a savory Korean pancake made with kimchi, flour, and eggs. It is a popular street food and a staple dish in Korean cuisine. This delicious and easy-to-make dish can be enjoyed as an appetizer, main course, or snack. Kimchi pancakes are crispy on the outside and soft and chewy on the inside, with a slightly tangy and spicy flavor from the kimchi. They are a great way to use up leftover kimchi and can be served with a variety of dipping sauces, such as soy sauce, vinegar, or gochujang (Korean chili paste).

Here are our top 2 tried and tested recipes!

KIMCHI JUN (KIMCHI PANCAKE) AND DIPPING SAUCE

Kimchi Jun (Kimchi Pancake) and Dipping Sauce image

These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!

Provided by Adine Lee

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup kimchi, drained and chopped
½ cup reserved juice from kimchi
1 cup all-purpose flour
2 eggs
1 green onion, chopped
1 tablespoon vegetable oil
salt to taste
1 tablespoon rice vinegar
1 tablespoon soy sauce
½ teaspoon sesame oil
½ teaspoon Korean chili pepper flakes
½ teaspoon toasted sesame seeds

Steps:

Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 26.5 g, Cholesterol 93 mg, Fat 7.1 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 549.5 mg, Sugar 1 g

KIMCHI PANCAKE

Kimchi Pancake image

Provided by Elaine Louie

Categories dinner, quick, main course

Time 20m

Yield 3 pancakes

Number Of Ingredients 15

Ingredients

1 tablespoon soy sauce
1/4 teaspoon sesame oil
1/4 teaspoon vinegar
1/4 teaspoon minced scallion
1/4 teaspoon sesame seeds
1/2 cup flour
1/2 cup potato starch
1 egg
2 scallions, cut into 1 1/2-inch-long pieces
1 1/2 tablespoons garlic, sliced thinly
1 1/2 tablespoons Korean red pepper powder or 1/2 tablespoon cayenne
1 teaspoon salt
1 cup prepared cabbage kimchi, cut in 3-inch-long pieces
2 tablespoons kimchi juice
6 tablespoons vegetable oil

Steps:

Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half tablespoon water. Set aside.
In a large bowl, mix flour, potato starch and egg until smooth. Add scallions, garlic, red pepper powder, salt, kimchi and its juice. Mix well. Batter will be pale pink.
Place an 8- or 9-inch nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil is hot, pour in one-third of the pancake batter. Fry until golden and crisp, about 3 to 4 minutes. Lift pancake with a spatula, add 1 tablespoon oil to pan and swirl it. Flip pancake and fry other side until golden, 2 to 3 minutes. Flip again, without adding oil, and fry for 1 minute. Flip one more time and fry 1 to 2 minutes. Pancake should be dark gold.
Repeat with remaining batter and oil, making 3 pancakes. Remove to a large round plate and cut each pancake into 6 wedges. Serve with dipping sauce.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 27 grams, Carbohydrate 43 grams, Fat 31 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 589 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Choose the right kimchi. The best kimchi for pancakes is a well-fermented kimchi with a slightly sour and spicy flavor. Avoid using fresh kimchi, as it will not have the same depth of flavor.
Use a variety of vegetables. In addition to kimchi, you can also add other vegetables to your pancakes, such as shredded carrots, green onions, and bean sprouts. This will add extra flavor and texture to the pancakes.
Don't overmix the batter. Overmixing the batter will make the pancakes tough. Mix the batter just until the ingredients are combined.
Cook the pancakes over medium heat. Cooking the pancakes over medium heat will help them to cook evenly without burning.
Serve the pancakes with your favorite dipping sauce. Kimchi pancakes are traditionally served with a soy-based dipping sauce, but you can also use other dipping sauces, such as sweet and sour sauce or teriyaki sauce.

Conclusion:

Kimchi pancakes are a delicious and easy-to-make Korean dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a new and exciting way to use kimchi, give kimchi pancakes a try!