kimchi pancakes
Equipment
- Mixing bowl
- Frying pan or skillet
- Spatula
Ingredients
- 1 cup of thinly sliced fully-fermented kimchi
- 2 scallions thinly sliced
- ¼ medium onion
- 3 ounces of minced pork optional
- Cooking oil with a high smoke point for pan frying
- 1 ¼ cups of buchimgaru Korean pancake premix or all-purpose flour
- 3 tablespoons of kimchi juice or water
- 2 teaspoons of gochugaru Korean chili pepper paste, optional
- 1 lightly beaten egg optional
- 1 cup of icy cold water
- 1 tablespoon of soy sauce
- 1 teaspoon of vinegar
- 1 tablespoon of water
- ½ teaspoon of sugar
- A pinch of black pepper
Notes
- Kimchi pancakes are versatile and can be customized with additional ingredients such as seafood, pork, or tofu.
- Adjust the seasoning according to your taste preferences.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster oven or microwave before serving.
