Korean Kimchi Pancakes

• 1 cup kimchi, chopped
• 1/2 cup kimchi juice
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, chopped
• 2 eggs, beaten
• 1/4 teaspoon sugar
• 1/2 cup water
• 2 tablespoons vegetable oil

Steps

1. 1 In a large bowl, mix together kimchi, kimchi juice, flour, salt, pepper, green onions, eggs, sugar, and water until combined.
2. 2 Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
3. 3 Pour 1/4 cup of batter into the skillet for each pancake, spreading it out to form a 4-inch circle.
4. 4 Cook each pancake for 4-5 minutes until the bottom is golden brown, then flip and cook for another 3-4 minutes until the other side is golden brown.
5. 5 Remove from skillet and place on a paper towel-lined plate to absorb excess oil.
6. 6 Repeat with remaining batter, adding more oil as needed.

Nutrition

Tips

• For crispier pancakes, cook over medium-high heat.
• These pancakes freeze well; reheat in a skillet for best texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Serving Suggestions

• Serve with a dipping sauce made from soy sauce, vinegar, and chili flakes.
• Pair with a fresh green salad for a balanced meal.

FAQ