Kimchi pancake
Mix well-fermented napa cabbage kimchi into a cold batter and pan-fry until the edges are crisp.
- Prep
- 10 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Well-fermented napa cabbage kimchi Weight after lightly shaking off the brine
- 230 g
- All-purpose wheat flour
- 120 g
- cold water
- 2/3 C
- cooking oil
- 2 T
Seasonings
- Liquid from the kimchi jar
- 2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Chop the kimchi
Chop the kimchi 230 g finely.
-
Mix the kimchi batter
Add cold water 2/3 C and the liquid from the kimchi jar 2 T to the flour 120 g. Stir just until no dry flour remains, then fold in the chopped kimchi.
-
Heat and oil the pan
Heat a pan over medium and divide the cooking oil 2 T between the pancakes.
-
Spread the batter and fry the first side
Spread a ladleful of batter thinly and fry for 2–3 minutes until the edges set and the top loses most of its wet sheen.
-
Flip when the underside is crisp
When the underside is crisp and reddish brown, slide a wide spatula well underneath and flip.
-
Cook the second side
Fry the second side for 2–3 minutes until browned and no raw batter remains in the middle. Repeat with the remaining batter.
