Description
Crispy and flavorful kimchi pancakes, perfect as a snack or side dish.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 cup chopped kimchi (plus a little of the kimchi juice)
- 1 large egg
- 2 green onions, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon gochugaru (optional)
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine the all-purpose flour and water. Stir until you have a smooth batter.
- Add the chopped kimchi and a splash of kimchi juice to the batter. Mix in the egg, green onions, salt, black pepper, and gochugaru if desired.
- Heat a non-stick skillet over medium heat and add vegetable oil to coat the bottom.
- Ladle about 1/4 cup of the batter into the skillet for each pancake and spread it out to form a circle.
- Cook for 3 to 4 minutes until golden brown and crispy, then flip and cook for another 3 to 4 minutes.
- Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.
- Repeat with remaining batter, adding more oil as needed.
- Serve hot with soy sauce or your favorite dipping sauce.
Notes
- Adjust the amount of gochugaru based on your heat preference.
- These pancakes can be served as a snack or as part of a meal.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Kimchi Pancakes, Korean Pancakes, Crispy Pancakes, Snack Recipes