Description
Crispy Korean Kimchi Pancakes are a quick and easy savory appetizer made with tangy kimchi and simple ingredients. Golden, crunchy, and packed with flavor, they’re perfect as a snack, side, or light meal.
Ingredients
- 1 cup kimchi, chopped
- 2 tablespoons kimchi juice
- 1 cup all-purpose flour
- 1/2 cup water
- 1 egg (optional)
- 2 green onions, sliced
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 2–3 tablespoons vegetable oil
Instructions
1. Chop kimchi into small bite-sized pieces.
2. Mix flour, water, kimchi juice, sugar, salt, and garlic into a smooth batter.
3. Add kimchi and green onions, then mix well.
4. Add egg if using and stir until combined.
5. Heat oil in a skillet over medium-high heat.
6. Pour batter into pan and spread into a thin pancake.
7. Cook for 3–4 minutes until golden and crispy.
8. Flip and cook the other side for another 3–4 minutes.
9. Press lightly for extra crisp texture.
10. Remove and drain on paper towel.
11. Repeat with remaining batter.
12. Slice and serve hot with dipping sauce.
Notes
- Use well-fermented kimchi for stronger flavor.
- Keep pancakes thin for crispiness.
- Avoid overcrowding the pan.
- Adjust water for batter consistency.
- Skip egg for vegan version.
- Reheat in pan for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg