Kimchi Pancakes
Crispy Korean-style kimchi pancakes made with self-raising flour, gochujang, and spring onions—quick, spicy, and perfect as a snack, appetizer, or easy dinner.
Ingredients
- 6.2 oz. (175g) self-raising flour
- 1 tbsp. cornflour (cornstarch)
- 7 oz. (200g) kimchi, drained & finely chopped (reserve 2 tbsp. liquid)
- 2 tsp. gochujang (Korean red pepper paste)
- 2 spring onions, finely sliced
Instructions
- In a mixing bowl, whisk the self-raising flour and cornflour with 6.8 fl oz (200ml) ice-cold water and reserved kimchi liquid until smooth.
- Stir in the chopped kimchi, gochujang, and spring onions.
- The batter should be thick like a drop scone. Add a little more flour if too thin.
- Heat 1 tsp olive oil in a large non-stick pan over high heat. Once hot, ladle in half the batter and use the back of the ladle to spread it into a thin, even layer. Reduce heat to medium-high.
- Fry for 2-3 minutes, or until bubbles form and the edges begin to crisp.
- Flip the pancake, lift the edge with a spatula, and drizzle another 1 tsp oil underneath. Tilt or shake the pan to coat the base.
- Press down on the pancake with the spatula and fry for another 2 minutes.
- Flip once more, press down again, and cook for 30 seconds to crisp. Transfer to a paper towel-lined plate and keep warm in a low oven.
- Repeat with the remaining batter and oil to make the second pancake. Serve hot, optionally cut into bite-sized pieces.
Nutrition
Serving: 1serveCalories: 390kcalCarbohydrates: 74gProtein: 10gFat: 6g
Tried this recipe?Let us know how it was! Tag @pinchofbites !