Best 2 Kimchi Pancakes Recipes

**Kimchi pancake**, a delectable Korean savory pancake, is a delightful fusion of flavors and textures. Made with kimchi, a staple fermented cabbage dish, and a batter of flour, eggs, and seasonings, these pancakes are a delightful treat enjoyed as a main course or a side dish. The tangy, spicy, and slightly sour kimchi pairs perfectly with the crispy exterior and fluffy interior of the pancake, creating a harmonious balance of flavors. This article presents a collection of kimchi pancake recipes that cater to various dietary preferences, including vegan, gluten-free, and even a kimchi pancake soup recipe for a comforting and nourishing meal. Get ready to embark on a culinary journey as we explore the diverse world of kimchi pancakes and discover the perfect recipe to tantalize your taste buds.

Here are our top 2 tried and tested recipes!

KIMCHI PANCAKES

Kimchi Pancakes image

Michele and I recently discovered these incredibly tasty, and visually thrilling, savory pancakes at a local bar. I loved the taste and texture, but what really got my attention were the dancing bonito flakes on top. I found them as mesmerizing as I did delicious. Along with the kimchi, feel free to toss in any leftover meat and vegetables and see what happens. These would also be great topped with spicy mayo and served with eggs or grilled meat.

Provided by Chef John

Categories World Cuisine Recipes Asian Korean

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 (12 ounce) jar kimchi
1 large egg
¼ cup water
1 teaspoon brown sugar
½ teaspoon salt
½ teaspoon sesame oil
½ cup thinly sliced green onions
¾ cup all-purpose flour, or as needed
1 tablespoon vegetable oil
4 tablespoons bonito flakes

Steps:

Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.
Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined.
Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 23.5 g, Cholesterol 46.5 mg, Fat 5.7 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 871.1 mg, Sugar 2.7 g

KOREAN KIMCHI JEON (KIMCHI PANCAKES)

Korean Kimchi Jeon (Kimchi Pancakes) image

I got to experiment making another anju (alcoholic side dish) called kimchi jeon. Full story and recipe at My Korean Eats. Enjoy while hot. Soy dipping sauce would be ideal with this appetizer dish.

Provided by mykoreaneats

Time 26m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups buchimgaru (Korean pancake mix)
2 cups buchimgaru (Korean pancake mix)
2 cups kimchi, finely chopped, juice reserved
1 cup water
¼ onion, cut into small cubes
1 egg
1 red chile pepper, diced, divided
1 green chile pepper, diced, divided
salt and ground black pepper to taste
1 tablespoon vegetable oil, or as needed

Steps:

Combine buchimgaru, kimchi, kimchi juice, water, onion, egg, half of the red pepper, and half of the green pepper together in a bowl. Mix thoroughly until batter is pancake-like in consistency, adding more buchimgaru or water if needed.
Heat oil in a nonstick skillet over medium-high heat. Ladle batter to make 1 large pancake or several smaller ones; cook until slightly golden brown, about 5 minutes. Sprinkle the remaining red pepper and green pepper on top; flip and cook until set, 1 to 2 minutes more.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 51.6 g, Cholesterol 46.5 mg, Fat 4.9 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 1 g, Sodium 937.5 mg, Sugar 2.3 g

Tips:

Use fresh kimchi: Fresh kimchi has a more vibrant flavor and texture than older kimchi, making it ideal for pancakes.
Don't overmix the batter: Overmixing the batter can result in tough pancakes. Mix just until the ingredients are combined.
Cook the pancakes over medium heat: Medium heat will allow the pancakes to cook through without burning.
Serve the pancakes with your favorite dipping sauce: Kimchi pancakes are traditionally served with a soy-based dipping sauce, but you can also use other sauces such as hoisin sauce or sweet and sour sauce.

Conclusion:

Kimchi pancakes are a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover kimchi and are also a good source of vitamins and minerals. If you are looking for a new and exciting way to enjoy kimchi, give kimchi pancakes a try!