Savory Kimchi Pancakes with Sesame Soy Dip
Looking for a creative spin on traditional pancakes? These Kimchi Pancakes bring a delightful fusion of flavors that are sure to excite your taste buds. Combining the tangy zest of kimchi with a crispy texture, they make for a perfect appetizer or snack.
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1/2 cup chopped kimchi
- 1/4 cup chopped green onions
- 1/4 cup shredded carrots (optional)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- Vegetable oil for frying
- For the dip:
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
- 1 green onion, sliced
Instructions
- Make the Batter: In a mixing bowl, whisk together the flour, water, gochugaru, salt, and sesame oil until smooth.
- Add Kimchi and Veggies: Fold in the chopped kimchi, green onions, and shredded carrots until evenly combined.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and add vegetable oil. Pour in a ladleful of the batter and spread it out to form a circle. Cook for about 3-4 minutes on each side or until golden brown and crispy. Repeat with the remaining batter.
- Prepare the Dip: In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, sugar, and sesame seeds. Stir well and top with sliced green onions.
- Serve: Serve the crispy kimchi pancakes hot with the sesame soy dip on the side.
Cook’s tips
- Make sure the oil is hot enough before adding the batter to get a crispy edge.
- Spread the batter thinly for a crispier pancake; thick pancakes will be softer.
- Use a non-stick skillet and avoid overcrowding; cook one pancake at a time.
- If the batter thickens, add a little water to adjust consistency.
- Serve immediately for best texture.
Substitutions
- Use gluten-free flour blend instead of all-purpose flour for a gluten-free version.
- Substitute gochugaru with crushed red pepper flakes or chili powder if unavailable.
- Replace kimchi with sauerkraut or pickled vegetables for a different tang.
- Use tamari or coconut aminos instead of soy sauce for a soy-free option.
- Add cooked shrimp or bacon bits for extra protein.
Storage & reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until crispy, or in an air fryer.
Frequently asked questions
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance. Keep it covered in the fridge, but stir well before using.
Are these pancakes gluten-free?
No, they contain all-purpose flour. For a gluten-free version, use a gluten-free flour blend.
What can I serve with these pancakes?
They are great as an appetizer or snack. Serve with the sesame soy dip, or with a side of pickled vegetables or a light salad.
Can I freeze the cooked pancakes?
Yes, you can freeze them after cooking. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat in a skillet or oven until crispy.
