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
Scale
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