Crispy Kimchi Pancakes
Savory, crispy-edged Korean-style pancakes loaded with tangy kimchi and scallions. Ready in 10 minutes with just flour, egg, and pantry staples.
- Total time
- 10 min
- Servings
- 2
- Calories
- 210
- Protein
- 6g
Ingredients
- 1 cup kimchi, roughly chopped
- ¾ cup flour
- 1 large egg
- 2 stalks scallion, sliced into 1-inch pieces
Instructions
- 1
Mix flour, egg, and 3 tbsp water in a bowl until just combined. Fold in kimchi and scallion.
- 2
Heat 2 tbsp oil in a skillet over medium-high until it shimmers, about 90 seconds.
- 3
Pour batter into two separate pancakes (or one large), pressing gently to flatten. Don't stir.
- 4
Cook without moving until the bottom is deep golden and crispy, 3–4 minutes.
- 5
Flip and cook the other side until golden, another 2–3 minutes.
- 6
Transfer to a plate. Serve hot, optionally with soy sauce for dipping.
Tools you’ll need
- medium bowl
- 10-inch skillet or larger
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