A crispy light batter with the perfect chew in the center. This kimchi pancake served with dipping sauce will be sure to satisfy your appetite!
No meal at Korean BBQ is complete without an order of hearty Korean pancakes! It’s one of the dishes I look forward to the most and is perfect for sharing with a large crowd. I always wondered how the restaurants get it so crispy on the edges, but soft inside. Here, I’ve created my own recipe with that same crispy, yet soft center for you to try at home!
Kimchi pancake batter
This recipe uses all-purpose flour, but I highly recommend using Korean pancake mix if you can find it. Ottogi Korean pancake mix is a popular brand and can be found at any Korean supermarket. Most people in Korea use store-bought pancake mix since it has a blend of flours that creates an extra crispy pancake. Just make sure not to buy the breakfast pancake mix! It should have a picture of savory Korean pancakes on the bag.
It’s important to mix the wet and dry batter ingredients separately to ensure a smooth batter. Then you can combine the two and add ice cold water. I like to prepare a large bowl of ice then add a bit of water so it’s extra cold and scoop the water from the bowl. Ice cold water is essential because it slows the development of gluten which will give you crisper pancakes.
Tips for making kimchi pancakes:
- Use ice cold water for a light and crispy batter. Trust me, it makes a difference!
- Gently stir the batter and do not overmix. Overmixing will create more gluten, thus leading to tough and chewy pancakes
- Wait until the oil is heated before adding the batter. Adding batter to cold oil will result in soggy and oily pancakes
- Pour a generous amount of oil in the pan using high heat. Once the oil is hot, add the batter and spread it around til thin. A thinner batter makes for extra crispy kimchi pancakes. Let it cook and lower the heat if needed to prevent the bottom from burning. Tip: swirl the pancakes around the pan once firm so the oil can spread out. Once the edges are more solid and the bottom is golden brown, it’s time to flip!
- Make smaller pancakes if you want it extra crispy. It takes less time to cook, so you can use higher heat for crispier edges all around.
- It’s easiest to flip the entire pancake (with a flick of the wrist) in the pan, but this is best left to experienced cooks! Try making smaller pancakes if you’re worried about flipping, or use large spatulas to flip it over.
- Add more oil when cooking on the other side and swirl the pancake all around again so the oil can spread out. Listen closely… the oil will start to crackle when it’s almost ready! Serve with dipping sauce and enjoy 🙂
Want more easy Korean recipes?
- Korean steamed eggs – These light and fluffy Korean steamed eggs cooked in earthenware will warm you from the inside out.
- corn cheese – Corn cheese is a popular dish in Korea, usually eaten at Korean BBQ and paired with soju or beer.
- rice cake & sausage skewers – These rice cake and sausage skewers are a popular Korean street food. It’s crispy on the outside, but soft and chewy on the inside. It also takes less than 30 minutes to make!
- cheese potato pancakes – This is a really easy recipe using ingredients you likely have at home already! It is fully customizable to your taste and is a great way to use up the potatoes sitting in your pantry.
Kimchi Pancake (김치전)
- Total Time: 25 mins
- Yield: 1 large pancake 1x
Description
A crispy light batter with the perfect chew in the center. These kimchi pancakes served with dipping sauce will be sure to satisfy your appetite!
Ingredients
Dry batter ingredients
- ½ cup soft all-purpose flour (cake flour or sifted)
- 1 tbsp potato starch (sub cornstarch or glutinous rice flour)
- ⅛ tsp salt
- 1 tsp sugar (adjust based on kimchi sourness)
- 1 tsp gochugaru (Korean red pepper flakes)
Wet batter ingredients
- ½ cup fully fermented kimchi, chopped
- 2 tbsp kimchi juice
- 1 tsp gochujang (Korean red pepper paste)
- 3 scallion stalks, chopped (15g)
- ¼ cup chopped onion (15g)
- 3 mini sausages, chopped ham or spam (28g)
- 1 cheongyang chili pepper (10g)
- ¼ cup + 1 tbsp ice cold water
Other:
- oil for pan frying
Dipping Sauce
- 3 tbsp Korean soy sauce (see note)
- 3 tbsp water
- 1 tsp sugar
- ½ tsp Korean apple cider vinegar (see note)
Instructions
- Add all of the dry batter ingredients to a bowl and mix well. In a separate bowl, add all of the wet ingredients except water and stir until combined. Mixing the wet and dry ingredients separately is best for a more uniform batter.
- Combine the wet and dry ingredients and slowly pour in the ice cold water. Gently mix the batter with chopsticks to prevent gluten formation. This will give you crispier pancakes and prevent gumminess. Stir until combined, but lumps of batter are perfectly fine.
- Add about 2 tablespoons of oil into a large, non-stick pan on medium high heat. Once the pan is hot, pour in the batter and spread it out. A thinner batter will result in crispier pancakes. Let it cook and swirl the pancake around the pan so the oil gets underneath. Additionally, make smaller pancakes and use higher heat for extra crispiness.
- Flip the pancake on the other side once the edges are crispy and the bottom looks golden brown. Add a bit more oil and continue cooking until the bottom is also golden brown. The pancake should start to crackle, which is when you know it’s almost ready. Serve with dipping sauce & enjoy!
Notes
Korean soy sauce, or ganjang (간장) is sweeter and less saltier than Japanese soy sauce. Adjust the measurements accordingly if using non-Korean soy sauce.
Korean apple cider vinegar is sweeter and less acidic than American brands, so adjust the measurements accordingly if using a different type.
Ottogi is a very popular food brand in Korean and can be found at any Korean market. I highly recommend it for all of your Korean ingredient needs!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Cuisine: Korean food
Keywords: korean food, kimchi pancake
