Originating from Korea, these fritters are healthy, don’t need much preparation and are delicious af. They are usually eaten for breakfast but can also be served anytime and shared with friends as a side.
The steps are pretty easy
- Combine Kimchi and other vegetables of your choice
- Make a home-made Korean pancake mixture
- Mix both with some water to create a batter and fry until brown
- Serve with a delicious salty-sweet dipping sauce
Cooking Tips
- Cut the Kimchi in a bowl with some scissors to preserve the flavourful Kimchi-Liquids
- Popular other vegetables to add are mushrooms, carrots or onions
- You can buy a pre-mixed pancake-mixture from most Asian grocery stores
- After flipping, add some more oil to the side of the pancake
Kimchi Pancakes
These Kimchi-fritters are an absolute staple in the Korean cuisine. Served with a salty and sweet dipping sauce they make the perfect breakfast, lunch or side.
Zutaten
Method
Prepare the vegetables
- In a bowl, add the kimchi with its liquids and cut it into small pieces using scissors. Add the finely cut vegetables to the same bowl and set aside
Make the pancake batter
- In another bowl, combine the listed Korean pancake mixture ingredients. In total aim for the same volume as the vegetables.
- Add the dry ingredients to the vegetables and start mixing. Gradually add water until a batter forms that is slightly thicker than your American diner-style batter.
Fry the pancakes
- To a large non-stick pan, add two tablespoons of vegetable oil and wait until it is hot enough to fry (200°C). Add the batter and spread it out evenly. Fry it for 4-5 minutes, or until lightly brown and flip. Add the remaining oil to the side of the pan and repeat with the other side.
Serving
- Combine the listed sauce ingredients in a small bowl.
- Add the kimchi pancake to a bowl and cut it into rectangles or triangles. Optionally add sesame seeds ontop
