If you like kimchi, then this is the pancake for you! When your kimchi has passed its prime (and you will know when this is by merely opening the fridge), this recipe is a great way to use it up.
Kimchi and Koreans are synonymous. You rarely have one without the other. Koreans eat kimchi with almost every meal, make almost every vegetable into a form of kimchi and add kimchi to almost everything they eat, even pancakes!
Now I admit that it has taken me some time to acquire a taste for this spicy fermented cabbage. I do still prefer it fresh and young (as opposed to aged and old) or cooked up with something else. In this recipe, the intensity of the cabbage and the spice is reduced when it is fried. The seasoned batter and the crispy outside are irresistible. After all, I can’t pass up a pancake. (See my professed devotion to them here.)
How long it takes: prep time: 5 minutes cook time: 10 minutes
Yield: 12 small pancakes or 4 big pancakes
What you need:
- I 1/2 cup chopped kimchi
- 2 – 3 eggs (depending on how the chickens have been laying)
- 1 cup flour
- 1 cup liquid (water and kimchi juice)
- 1 tsp sugar (optional)
- 1 tsp salt
- oil for frying
The how to:
- mix all the ingredients together well
- heat oil in the frying pan on medium high
- ladle batter into the pan and try to flatten it out as much as you can
- flip when the bottom is browned and pressed down on the pancake to ensure the kimchi gets cooked
- continue to fry, flip and flatten until the pancake is browned and crispy
- serve hot and enjoy with soy sauce or dipping sauce.
“Grr… can’t wait to sink some teeth into those pancakes!”