Kimchi Pancake

A kimchi pancake is quick and simple, and tastes great over rice. This recipe is from Maangchi plus some extra information and additions.

Ingredients

Substitutions

Cookware

Instructions

  1. Heat the skillet to medium (just below the smoke point of olive oil, if that is what you are using).
  2. Mix the kimchi, brine, scallions, sugar, flour, and water together fully. Let rest for a few minutes..
  3. Once the skillet is hot, add your mixture and spread it around until it is evenly distributed. Drizzle 2T of oil around the edges of the pancake, gently lifting the sides of the pancake and tilting the skillet to ensure it coats the underside.
  4. After a few minutes, the underside of the pancake should be getting crispy. After gaining a bit of color, we are going to flip the pancake. This may be difficult or impossible, so I usually quarter it and then clip the quarters.
  5. Once flipped, drizzle the remaining oil around, ensuring that the underside of all the pieces are coated.
  6. After a few minutes, the underside will be PRETTY crispy. I don't mind getting a serious amount of color, so you do you. When it is to your liking, serve it over a bed of rice.

References

Last modified: 202110292316