Kimchi Pancakes

Try this recipe for Kimchi Pancakes from Judy Joo's cookbook, 'Korean Food Made Simple'
Staff Writer
Kimchi Pancakes

Jean Cazals

There’s something to be said for eating kimchi when it’s young and fresh and still a little crisp. But when your kimchi gets really funky and fermented and you’re scared of what it might do to your digestive system, that’s the best time to make these pancakes. That’s when the kimchi flavor really shine through. These pancakes are really tasty with their crispy outside and are so easy to make.

These are usually made as large pancakes that are cut into smaller pieces to be shared at the table, but I find smaller ones more attractive and easier to flip.

Excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

6
Servings
124
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  drained chopped Cabbage Kimchi, plus ¼ cup kimchi liquid
  • 6  Tablespoons  rice flour
  • 1/4  Cup  all-purpose flour
  • 3  Tablespoons  thinly sliced scallions
  • large egg
  • 1  Teaspoon  sugar
  • 1/2  Teaspoon  kosher salt or sea salt
  • Vegetable oil, for frying

Directions

In a medium bowl, stir together the kimchi, kimchi liquid, rice flour, all-purpose flour, scallions, egg, sugar, and salt until a thick batter forms.

In a large nonstick skillet, heat 2 tablespoons of oil over medium heat. Working in batches, spoon 2 tablespoons of the batter into the skillet to form pancakes about 2 ½ inches wide. Cook until golden brown on the bottom, 3 to 4 minutes. Flip the pancakes and press down firmly on the pancakes with the back of your spatula. Continue cooking until the other side is golden brown, about 3 minutes more. Transfer to a wire rack or paper towel-lined plate to drain. Repeat with the remaining batter, adding more oil as needed.

Transfer to a platter and serve.

Nutritional Facts

Total Fat
5g
7%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
15g
12%
Protein
4g
9%
Vitamin A, RAE
87µg
12%
Vitamin C, total ascorbic acid
5mg
7%
Calcium, Ca
30mg
3%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Niacin
1mg
7%
Phosphorus, P
80mg
11%
Selenium, Se
5µg
9%
Sodium, Na
241mg
16%
Water
40g
1%
Zinc, Zn
1mg
13%

Kimchi Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Kimchi Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.