Crispy Korean Kimchi Pancake

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A beloved Korean street-food classic, this golden-edged kimchi pancake balances tangy, well-fermented napa cabbage with a shatter-crisp batter. Serve it sizzling from the skillet with a punchy soy dipping sauce for an irresistible appetizer or snack.

Nutrition Facts

Per serving (estimated)

• 315 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 3 gSugar
• 8 gProtein
• 880 mgSodium
• 290 mgPotassium
• 65 mgCalcium
• 2 mgIron
• 15 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the batter

• 1 cup (125 g) all-purpose flour
• 2 tablespoons (20 g) sweet rice flour (mochiko)
• 1 large egg, lightly beaten
• 1 cup (240 ml) ice-cold water
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For the pancake

• 1 1/2 cups (180 g) well-fermented napa cabbage kimchi, drained and chopped into 1-inch pieces
• 3 tablespoons kimchi brine from the jar
• 1/2 small yellow onion, thinly sliced
• 2 scallions, white and green parts cut into 2-inch lengths
• 1/2 cup (70 g) cleaned squid rings or small shrimp, optional
• 3 to 4 tablespoons neutral vegetable oil (such as grapeseed or canola)

For the dipping sauce (cho-ganjang)

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon gochugaru (Korean chili flakes)
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon sugar
• 1 small scallion, finely chopped
• 1/2 clove garlic, finely grated

Directions

1. Make the batter: In a large bowl, whisk together the all-purpose flour, rice flour, salt, and pepper. Add the egg and ice-cold water and whisk just until a smooth, thin batter forms with no lumps; small bubbles should appear on the surface.
2. Fold in the chopped kimchi, kimchi brine, sliced onion, scallions, and seafood (if using). Stir gently so the vegetables are evenly coated and let the batter rest for 5 minutes to hydrate the flours.
3. While the batter rests, prepare the dipping sauce: combine the soy sauce, rice vinegar, gochugaru, sesame oil, sugar, chopped scallion, and grated garlic in a small bowl and stir until the sugar dissolves. Set aside.
4. Heat a 10-inch nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 3 tablespoons of oil and swirl to coat the pan evenly; the oil should shimmer and look just short of smoking.
5. Pour the entire batter into the hot skillet and use the back of a spoon or spatula to spread it into an even circle about 10 inches wide. Press the kimchi and seafood down slightly so they sit submerged in the batter.
6. Fry for 4 to 5 minutes, undisturbed, until the underside is deeply golden brown and crisp; you will see the edges turning lacy and pulling away from the pan. Carefully slide the pancake onto a large plate, add another teaspoon of oil to the skillet, then flip the pancake back in to cook the second side for another 3 to 4 minutes.
7. If the center looks pale, reduce the heat to medium and cook 1 to 2 minutes more, pressing gently with the spatula to ensure even browning. Transfer to a cutting board and let rest for 1 minute.
8. Cut the pancake into wedges or squares with a sharp knife or kitchen shears and arrange on a warm platter. Serve immediately with the dipping sauce on the side.

Cook’s Notes

• Use well-fermented, sour kimchi (at least 2 to 3 weeks old) for the deepest flavor; fresh kimchi will taste flat and overly cabbage-like.
• Ice-cold water in the batter is the secret to a crispy pancake; it prevents gluten development and creates steam pockets for that signature lacy, crackly edge.
• Do not overcrowd the pan; one large pancake cooks more evenly than two small ones, and flipping is easier with a single layer.
• Press the pancake flat after flipping so seafood and onions make full contact with the hot pan and caramelize properly.
• Leftover pancake can be reheated in a dry skillet over medium heat to restore crispness; the microwave will make it soggy.

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