This is a recipe for a kimchi pancake that I used to make in college a lot cause it's made entirely from pantry ingredients, which is great for broke college dorm room kids.

You can also find powered/packaged versions of this stuff, but I think the addition of kimchi brine and gochujang makes a huge difference to this "made-from-scratch" version though.Hope you try it!

 

serves 3-4

INGREDIENTS (dry)

  • 1 cup kimchi

  • 2 green onions, sliced in 1 inch pieces

  • 1/2 medium white onion, sliced

  • vegetable oil

INGREDIENTS (batter)

  • 1 1/4 cup AP flour

  • 1/4 cup kimchi brine (or as much as possible)

  • 1 cup ice water

  • 4 tb gochujang

  • 1 egg

INGREDIENTS (sauce)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 4 tbsp rice vinegar

  • 4 tbsp water

  • 2 tsp brown sugar

  • 2 tbsp sambal oelek

  • 1 tbsp sesame seeds

  • pinch of pepper

PREP

  • DISSOLVE the gochujang in 1 cup of ice water and kimchi brine

  • WHISK in the egg until combined

  • FOLD in the flour until combined

  • FOLD in the kimchi, green onions, and white onions until combined

  • COMBINE all of the sauce ingredients

ON THE STOVE

  • HEAT 2 tbsp vegetable oil on a pan as hot as possible, then add the batter to the pan

  • COOK for 3-5 minutes until browned, then separate into quarters and flip

  • COOK for an additional 3-5 minutes, then cut into bite sized pieces with scissors

  • SERVE with sauce on the side

 

tagged with woo can cook, kimchi, pancake, kimchi pancake, kimchijeon, korean pancake, vegetarian