Korea: Kimchi Pancakes

Who doesn’t love a good kimchi pancake?! Honestly.

Well, all I know is that I try not to make too many of these all at once because no matter how big the batch - I certainly never end up with leftovers.

This one is a quick, simple and easy recipe to throw together and makes for a delicious snack.

What you’ll need

Kimchi (what a shock, I know)
Kimchi Brine
Green/Spring Onions
All-Purpose Flour
An Egg
Soy Sauce
Water
Vegetable oil
Dark Soy Sauce and Black Vinegar (for dipping sauce)

So when it comes to portions, this is a fairly forgiving recipe. Basically, you want a few tablespoons of kimchi brine, 1/2 cup -1 cup of kimchi, one egg, about half a cup of green onions, a bit more than a cup of flour and about a table spoon of soy sauce. Eyeball the whole thing, I dare you!

Make the batter

You’ll mix this all up and then once blended you’ll need to add water to bring ti to the right consistency. (It should look give or take like the photo to the right.)

At the very end, I add about a teaspoon of vegetable oil into the batter.

Pour your batter into a hot frying pan with vegetable oil and fry on both sides.

These are best with a dipping sauce. For my dipping sauce, I like to mix dark soy sauce with black vinegar. Promotions roughly 1:1.

Pairing wise - this one goes well with a light beer or a bone dry apple cider. Enjoy!