Kimchi Pancakes

by Melissa on December 12, 2013

Kimchi Pankcakes by Dash of EastAh, Kimchi. A staple at Korean meals, and a spicy condiment that is healthy and easy to make at home. All kimchi is: napa cabbage fermented in a blend of garlic, vinegar, salt, chile peppers and other spices.

I’m a bit of a wuss when it comes to spicy foods. For me, a little bit of kimchi goes a long way. But if you like a lot of it, the good news is that kimchi is a very healthy food. Kimchi is loaded with vitamins, fiber and lactobacilli, which aids with digestion.

My first encounter with kimchi pancakes (kimchijeon or kimchi jun) was in the ready-made food counter at our local Hmart. I would pick up some during my weekly grocery shopping trips. Paul and Mini-me love the pancakes too, so it’s a double bonus for me. But recently, my timing has been off because the kimchi pancakes were either sold out or not made yet – every. single. time I went to the store. So, I made some myself.

Luckily, it’s a very simple recipe. Just as easy as making buttermilk pancakes at home. All you need is kimchi, wheat flour, rice flour, salt and water.

Note: If you buy kimchi at your local Asian supermarket, keep in mind that it most likely is not vegetarian. Most kimchi is made with dried shrimp and/or anchovies. So, read your labels carefully or make your own kimchi! My friend, Esther has a great recipe for kimchi if you are feeling ambitious and want to make kimchi from scratch. It’s not a difficult process, but it does take some patience since you will need to wait for the kimchi to ferment.

Kimchi Pankcakes with scallions

Kimchi Pancakes
Serves 2
A easy, vegetarian appetizer or side dish for holiday or everyday gatherings.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1/4 cup white wheat flour
  2. 1/4 cup rice flour (NOT glutinous)
  3. 1/2 mix of reserved kimchi juice and water (see notes below)
  4. 1/2 tsp salt
  5. 1 cup kimchi
  6. 1 tbsp vegetable oil, for frying
  7. chopped scallions for garnishing, optional
Instructions
  1. In a medium mixing bowl, combine the wheat flour, rice flour, kimchi juice & water and salt.
  2. Mix until the batter is smooth, then set aside for 5-7 minutes.
  3. Roughly chop the 1 cup of kimchi and add to the batter mixture, stir to combine well.
  4. In a large skillet, heat the vegetable oil over medium high heat.
  5. Drop spoonfuls of the batter (just under 1/4 cup each) into the skillet, use a spoon to gently spread into approximately 3″ diameter circles.
  6. Let cook for about 2 minutes, then flip to the other side and let cook for 1.5 to 2 minutes.
  7. Remove from the skillet and let cool on a platter.
  8. Repeat until all the batter is used up (will make 5-6 pancakes).
  9. Garnish with chopped scallions (optional) and enjoy!
Notes
  1. Make sure to get rice flour, not glutinous rice flour.
  2. If you can’t find rice flour, just use all wheat flour (1/2 cup) and add an egg to the batter.
  3. The kimchi juice and water mixture turns out to be about 1 tbsp juice and the rest water for me.
  4. The more traditional way of making these pancakes is to make one large pancake (about 12″ in diameter) and cut in wedges (like a pie or pizza) to serve and share.
  5. You can also make a simple dipping sauce for the kimchi pancakes using soy sauce, rice vinegar, honey and scallions.
Dash of East http://www.dashofeast.com/
 

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