Kimchi Pancakes Recipe

Kimchi: Chopped fermented vegetables that add a tangy, spicy flavor.

All-purpose flour: The base ingredient that provides structure to the pancakes.

Water: Used to create the batter consistency.

Egg: Helps bind the ingredients together.

Vegetable oil: Used for frying the pancakes to a crispy perfection.

Kimchi juice: Adds extra flavor and moisture to the batter.

Salt: Enhances the overall taste of the pancakes.

When preparing kimchi pancakes, ensure that the kimchi is well-drained before chopping. Excess liquid can make the batter too runny, affecting the texture and crispiness of the pancakes. Additionally, for an extra crispy edge, use a bit more vegetable oil in the frying pan and make sure the oil is hot before adding the batter.

• kimchi - Substitute with sauerkraut: Sauerkraut provides a similar tangy and fermented flavor, though it lacks the spiciness of kimchi. You can add a bit of chili paste to mimic the heat.

• all-purpose flour - Substitute with rice flour: Rice flour will give the pancakes a slightly different texture but will still hold together well. It also makes the dish gluten-free.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the pancakes compared to plain water.

• large egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg. This works well as a binder and is a good vegan alternative.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the taste of kimchi.

• kimchi juice - Substitute with pickle juice: Pickle juice provides a similar tangy and salty flavor, though it lacks the specific spices of kimchi juice.

• salt - Substitute with soy sauce: Soy sauce adds a depth of umami flavor along with the necessary saltiness.

• Allow the kimchi pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to keep them fresh.
• For short-term storage, keep the container in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, place the container in the freezer. Kimchi pancakes can be frozen for up to 2 months without losing their flavor or texture.
• When ready to eat, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are heated through and crispy.
• Alternatively, you can reheat them in a frying pan over medium heat. Add a little vegetable oil to the pan and cook each side for 2-3 minutes until they are warm and crispy.
• Avoid microwaving as it can make the pancakes rubbery and less enjoyable.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the kimchi pancakes in the skillet and cook for 1-2 minutes on each side until they are heated through and regain their crispiness.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the kimchi pancakes on a baking sheet lined with parchment paper.
  3. Bake for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the kimchi pancakes with vegetable oil.
  3. Place them in the air fryer basket in a single layer.
  4. Cook for 5-7 minutes, flipping halfway through, until they are heated and crispy.

• Microwave Method:

  1. Place the kimchi pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly. Note: This method may not retain the crispiness as well as other methods.

• Mixing bowl: A large bowl used to combine the ingredients such as kimchi, flour, water, egg, kimchi juice, and salt.

• Frying pan: A flat-bottomed pan used to cook the kimchi pancakes over medium heat.

• Ladle: A deep-bowled spoon used to pour the batter into the frying pan.

• Spatula: A flat tool used to spread the batter evenly in the pan and to flip the pancakes.

• Measuring cup: A cup used to measure out the ingredients like flour and water accurately.

• Measuring spoons: Spoons used to measure smaller quantities of ingredients like vegetable oil and salt.

• Knife: A sharp tool used to chop the kimchi into smaller pieces.

• Cutting board: A board used as a surface for chopping the kimchi.

• Whisk: A tool used to mix the batter until well combined.

Prepare ingredients in advance: Chop the kimchi and measure out the flour, water, and kimchi juice ahead of time to streamline the cooking process.

Use a non-stick pan: A non-stick pan ensures the pancakes cook evenly and reduces the need for extra oil, saving you time on cleanup.

Batch cooking: Cook multiple pancakes at once if your pan is large enough. This reduces overall cooking time.

Preheat the pan: Make sure the oil is hot before adding the batter to ensure quick and even cooking.