Description
Crispy Kimchi Pancakes are a beloved Korean appetizer—golden on the outside, tender inside, and bursting with tangy, spicy kimchi flavor. They’re fast, fuss-free, and perfect as a snack, side dish, or party starter.
Ingredients
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240 g chopped kimchi (1 cup)
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120 g all-purpose flour (1 cup)
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120 ml water (½ cup)
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1 large egg
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25 g chopped scallions (¼ cup)
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1.5 g salt (¼ tsp)
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Vegetable oil for frying
Instructions
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In a medium bowl, whisk together flour, water, egg, salt, and scallions until smooth.
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Stir in chopped kimchi until evenly mixed.
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Heat about 2 Tbsp vegetable oil in a non-stick skillet over medium heat.
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Pour some batter into the pan, spreading it thin. Cook for 3–4 minutes per side until golden and crispy.
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Drain on paper towels and serve hot with a soy-based dipping sauce.
Notes
Use well-fermented kimchi for the most robust flavor.
Ensure the oil is hot before frying to achieve crispy edges.
Fry one pancake at a time—crowding the pan will make them soggy.
Mix-ins like shredded carrots or a bit of gochujang add extra zing.
Reheat leftovers in a pan to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fry
- Cuisine: Korean