RECIPE: Kimchi Pancakes
- Madi (RNutr)
- 13 hours ago
- 2 min read
We're currently nearing my favourite day of the year... Pancake Day (and yes I know that's dramatic but I really do love pancakes)! We usually aim to have pancakes for breakfast, lunch and dinner and these bad boys are how we typically round the day out.
These kimchi pancakes are a mash up between Korean kimchijeon - a crisp pancake typically made with older, funky kimchi - and okonomiyaki, Japanese street food pancakes made with eggs.
We've tried a few recipes over the years and settled on this one since it's crisp, savoury, cheesy and packed with kimchi goodness. A medium-high heat is important and use plenty of oil to make sure you get a good crispness to it, no-one wants a soggy kimchi pancake now do they! Although, even if they end up soggy they'll still be delicious. And that's a guarantee.
We obviously love our Crafty Kimchi with this recipe and think it's a good one to use up jars which might be a bit more neglected and have been sat in the fridge for a while. Never throw these away, cooking with old kimchi means you never waste. Or give this recipe a go with our Katz Kimchi-Kraut if you prefer the finer shred and heat of our kimchi-sauerkraut mashup!
Ingredients (serves 2)
Crafty Kimchi (plus its juice) x 300g
Eggs, large x 4
Plain flour x 75g
Rice or corn flour x 75g
Baking powder x 1/2 tsp
Mature cheddar, grated x 100g
Spring onions, thinly sliced x 100g
Cold water (sparkling if you have it) x 90ml
Neutral oil for frying - we like rapeseed oil
Method
Tip the kimchi and its juices into a sieve over a bowl. Press down to extract as much tangy juice as you can - keep about 3 tbsp of it. Roughly chop the drained kimchi.
In a big bowl whisk the eggs with the kimchi juice and water.
Add the flours and baking powder. Whisk to a smooth batter but don’t overmix.
Fold in the chopped kimchi, grated cheddar and the spring onions.
Heat a thin layer of oil in a large frying pan over medium-high heat. When it’s hot and shimmering, ladle in a quarter of the batter and spread it into a thin round pancake.
Cook for ~4 min until deep golden underneath, then carefully flip and cook another ~2–3 min. Transfer to a plate lined with kitchen paper. Repeat with the rest of the batter.
❗ Tip: Don’t be shy with the oil — thin pancakes crisp up beautifully when they sizzle in plenty of it. If you need to add more oil to cook the other side then go for it!
Serve hot with a sriracha mayo or Kewpie mayo dipping sauce and some extra kimchi, because, why not?!
