Kimchi pancakes
Crispy-edged Korean kimchijeon packed with tangy kimchi and scallions, fried golden and cut into wedges with a soy-vinegar dipping sauce.
- Prep
- 5 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 240 kcal
Ingredients
Method
Mix the soy sauce, rice vinegar and sesame seeds in a small dish for dipping. Chop the kimchi and cut the scallions.
In a bowl, stir together the flour, cornstarch and sugar. Add the kimchi, kimchi juice, scallions and cold water and mix just until no dry flour remains. The batter should be thick but spreadable; add a splash more water if needed.
Heat 2 tbsp oil in a 10-inch nonstick skillet over medium-high heat. Add half the batter and spread it into a thin, even round. Fry until the edges are crisp and the underside is deep golden.
Flip with a wide spatula (or slide it onto a plate and invert it back in), press down lightly and fry until the second side is golden and crisp and the middle is cooked through.
Slide onto a cutting board and repeat with the remaining oil and batter.
Cut each pancake into wedges and serve hot with the dipping sauce.
Tips
- Older, sour kimchi gives the best flavor. Fresh kimchi works too; add an extra pinch of salt to the batter.
- Ice-cold water and not overmixing keep the pancakes light and crisp rather than gummy.
- Many kimchi brands contain fish sauce or salted shrimp. Use vegan kimchi if you want it vegetarian.
