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.
- 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
- 1 large egg
- 1 Teaspoon sugar
- 1/2 Teaspoon kosher salt or sea salt
- Vegetable oil, for frying
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.