Classic Korean Kimchi Pancake

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Crispy-edged and deeply savory, this classic Korean kimchi pancake is the ultimate comfort food. Made with well-fermented napa cabbage kimchi, a simple flour batter, and served with a tangy soy dipping sauce, it makes a perfect appetizer, snack, or light meal.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 11 gFat
• 1.5 gSaturated Fat
• 45 gCarbs
• 3 gFiber
• 3 gSugar
• 8 gProtein
• 780 mgSodium
• 220 mgPotassium
• 60 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pancake

• 1 1/2 cups all-purpose flour
• 2 tablespoons rice flour
• 1 cup cold water
• 1 large egg
• 2 cups (about 8 oz) well-fermented napa cabbage kimchi, chopped into 1/2-inch pieces
• 1/4 cup kimchi brine from the jar
• 3 scallions, sliced into 2-inch pieces
• 1/2 small onion, thinly sliced
• 2 tablespoons vegetable oil, plus more as needed
• 1/2 teaspoon kosher salt

For the dipping sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon gochujang (Korean chili paste)
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds
• 1 scallion, finely chopped
• 1/2 teaspoon sugar

Directions

1. In a large bowl, whisk together the all-purpose flour, rice flour, and salt. Add the cold water and egg and whisk until a smooth, thin batter forms with no lumps.
2. Fold the chopped kimchi, kimchi brine, scallions, and sliced onion into the batter, making sure the vegetables are evenly coated. Let the batter rest for 10 minutes while you prepare the dipping sauce.
3. In a small bowl, whisk together soy sauce, rice vinegar, gochujang, sesame oil, sesame seeds, scallion, and sugar until smooth. Set aside.
4. Heat 1/2 tablespoon of vegetable oil in a 10-inch nonstick or cast iron skillet over medium heat until shimmering. Pour in about 1/2 cup of batter and spread it into a thin, even circle about 8 inches wide.
5. Cook for 3 to 4 minutes, until the bottom is deep golden brown and crispy. Drizzle a little extra oil around the edges of the pancake, then carefully flip and cook another 2 to 3 minutes until the second side is also crisp and golden.
6. Transfer the cooked pancake to a cutting board. Repeat with the remaining batter to make 4 pancakes total, adding more oil as needed between batches.
7. Slice each pancake into wedges and 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 best flavor and tangy depth in the batter.
• Keep the batter thin and cold; this is the secret to an extra-crispy, lacy edge when pan-fried.
• Do not overcrowd the pan and resist moving the pancake once flipped to let the crust develop properly.
• A small amount of rice flour in the batter adds extra crispness that regular wheat flour alone cannot achieve.
• Serve the pancakes straight from the skillet for maximum crunch, as they soften quickly as they cool.

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