Get the down-low on how to make crispy kimchi pancakes at home! They’re tangy, crispy, and tender all at once. The perfect snack or side dish!
Jump to:
Key Ingredients That Pack in Flavor!
Typically, kimchi pancakes are made with napa cabbage kimchi and this recipe is no different in that sense. In addition to the tangy kimchi chunks, adding in kimchi juice adds a more concentrated flavor.
To give them a spicy and umami boost of flavor, I love adding in gochujang too!
If you don’t like your food too spicy, you can reduce the amount of gochujang, but I don’t recommend omitting it completely. It just adds too much goodness to skip!
Once you combine all of the ingredients, you're looking for a batter that easily runs from the spoon.
Complete Your Meal with These Quick & Easy Recipes!
- Kalbi Short Ribs (Tips for INCREDIBLY Tender Ribs!)
- Spicy Braised Tofu (15 Minutes or Less!)
- Korean Soft Steamed Egg (10 Minutes Only!)
- Korean Kimchi Soup (20 Minutes or Less!)
- Vegetarian Rice Paper Dumplings (No Fancy Pleating Required!)
Did You Make This Recipe & Hungry for More?
Follow along @MikhaEats on Instagram and Tiktok for drool-worthy step-by-step videos. Tag @MikhaEats on Instagram stories for a chance to be featured!
And don't forget to rate this recipe with 5 stars below so others can enjoy it as well!
Crispy Kimchi Pancakes
Ingredients
Ingredients
- ⅔ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ cup cabbage kimchi roughly chopped
- ½ cup kimchi juice from kimchi
- ⅔ cup ice-cold water
- 3 tablespoons gochujang
- 1 egg
- 2 green onions thinly sliced
- 5 garlic cloves minced
Dipping Sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- 1 teaspoon sesame seeds optional
Instructions
- In a large bowl, mix together the all-purpose flour, cornstarch, and salt until well combined. Add in remaining ingredients and mix well. The batter should be running enough to easily run from the spoon.
- In a small bowl, combine the dipping sauce ingredients, then set aside.
- Heat a medium-sized skillet on medium-high heat. Once the pan is hot, add about 1 tablespoon of oil then pour in about ½ cup of batter in an even layer. Allow the pancake to cook for about 3 minutes. The bottom should be golden and crispy with a partially cooked top. This makes it easier to flip. Flip the pancake and cook for another 2 - 3 minutes or until golden and cooked through. Gently press the pancake with a spatula to try to crisp any uneven areas.
- Once it’s cooked, transfer it to a paper towel-lined plate or wire rack and repeat the process for the remaining batter. Serve immediately with dipping sauce. Enjoy!
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
I help you create delicious quick & easy Asian recipes in the comfort of your own home! I'm a firm believer that just because you're short on time, doesn't mean you have to sacrifice flavor.
Leave a Reply