Korean Kimchi Pancake Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 cup kimchi, chopped
- 1/4 cup kimchi juice
- 1/4 cup scallions, chopped
- 1/4 cup onion, diced
- 1/4 cup carrot, julienned
- 1/4 cup zucchini, julienned
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- In a large bowl, whisk together flour, water, kimchi juice, salt, pepper, and garlic powder.
- Add kimchi, scallions, onion, carrot, and zucchini.
- Mix well to combine.
- Heat oil in a large skillet over medium-high heat.
- Pour batter into skillet and spread evenly.
- Cook for 5-7 minutes until golden brown and crispy.
- Flip and cook for 5-7 minutes on the other side.
- Remove from skillet and cut into wedges.
- Serve immediately with soy sauce or dipping sauce.
Special Notes
This savory pancake is perfect for a quick and easy meal. The combination of kimchi, vegetables, and flour creates a crispy, flavorful pancake that's perfect for snacking. The key is to not overmix the batter and to cook it over medium-high heat for a crispy exterior. It's a great way to use up leftover kimchi and create a delicious Korean side dish.