Crispy Kimchi Pancake
A savory Korean breakfast staple with a crispy golden exterior and tender, umami-packed interior. Serve with soy dipping sauce for a quick morning or afternoon snack.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
- 1.5 cups kimchi, coarsely chopped
- ¾ cup all-purpose flour
- ½ cup water
- 2 tbsp kimchi juice (from jar)
- 3 whole scallions, chopped
- 1 tbsp sesame seeds
- ¼ tsp salt
- 3 tbsp neutral oil for pan-frying
Instructions
- 1
Whisk together flour, water, kimchi juice, and salt until smooth batter forms.
- 2
Fold in chopped kimchi and scallions until evenly distributed throughout.
- 3
Heat oil in a 10-inch skillet over medium-high heat until shimmering, ~90 seconds.
- 4
Pour batter into skillet, flatten gently with spatula to even 1/4-inch thickness.
- 5
Cook without moving until bottom is golden brown and crispy, 4-5 minutes.
- 6
Slide onto a plate, then return to skillet to cook other side until golden, 3-4 minutes.
- 7
Transfer to cutting board, sprinkle sesame seeds over top, cut into 6 wedges.
Tools you’ll need
- 10-inch non-stick or cast iron skillet
- mixing bowl
- whisk
- spatula
- cutting board
- knife
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