Kimchi Pancake
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1tablespoon soy sauce
- ¼teaspoon sesame oil
- ¼teaspoon vinegar
- ¼teaspoon minced scallion
- ¼teaspoon sesame seeds
- ½cup flour
- ½cup potato starch
- 1egg
- 2scallions, cut into 1½-inch-long pieces
- 1½tablespoons garlic, sliced thinly
- 1½tablespoons Korean red pepper powder or ½ tablespoon cayenne
- 1teaspoon salt
- 1cup prepared cabbage kimchi, cut in 3-inch-long pieces
- 2tablespoons kimchi juice
- 6tablespoons vegetable oil
For the Dipping Sauce
For the Pancake
Nutritional analysis per serving (3 servings)
470 calories; 31 grams fat; 2 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 6 grams polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 6 grams protein; 588 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Dipping Sauce
- Step 1
Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half tablespoon water. Set aside.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
You're right- it's definitely terribly dry if you make it by the method above. However- if you instead combine all the wet ingredients first, then, stirring, add the dry ingredients to the wet ingredients, it works great. I'm not sure why this is, but since I've done that, this recipe works great for me.
i feel like this recipe lacks water, even with the kimchi juice. not nearly wet enough to really mix together! anyone else feel this way?
Horrible recipe. I wish I had checked the comments first. I have one big ball of pasty goo that is nothing close to a batter.
I doubled the amount of Kimchi liquid, replaced the chili peppers with guachojong paste and i cooked the scallions in a hot nonstick skillet. These steps added some moisture into the pancakes. I also doubled the kimchi for more flavor. Kids and hubby approved!
Like most others, found the batter very dry. Doubled the kimchi liquid, used garlic scapes instead of garlic, omitted salt, used only one tbsp of red pepper, and was happy with the results.
After adding one egg and about 1/2 cup water, it reached the consistency needed to be turned into a pancake. (Thank you for the previous notes). The product is still a little bit too doughy for my liking. Also I diluted the dipping sauce with water as it was way too salty even with low-sodium soy sauce and added a little more vinegar and scallion.