Enjoy the taste and texture of Korean kimchi in this simple recipe for savory kimchi pancakes. Perfect for a family or anyone looking to add a more unique dish to their kitchen repertoire.
In a medium bowl, whisk together the egg, kimchi brine, soy sauce and water.
1 large egg, 2 tablespoons kimchi brine, 2 tablespoons soy sauce, ¼ cup water
Add the flour and mix with a wooden spoon or spatula until combined.
¾ cup AP Flour
Add kimchi, green onions, garlic and sesame seeds. Stir to combine.
1 cup Korean kimchi, 2 green onions, 1 teaspoon garlic, 2 tablespoons sesame seeds
Heat a large non-stick skillet over medium heat. Add the canola oil and swirl it around to coat the bottom.
1 tablespoon canola oil
Drop ¼ cup of the batter into the skillet for each pancake and shape into a disc. Cooking no more than two at a time will ensure there is room in the pan for flipping.
Cook pancakes until golden brown on both sides, about 2–3 minutes per side. Repeat for all of the pancakes.
Serve immediately with sweet and sour sauce and fresh cilantro, if desired. Leftovers can be refrigerated for up to 2 to 3 days.
Notes
This recipe is best eaten immediately, although leftovers can be stored in the fridge for up to 2 to 3 days.
You can also freeze them for up to 3 months in a freezer bag--just freeze them individually first on a pan and then pop them in a bag and back into the freezer.
When reheating, skip the microwave and use your stovetop or oven to maintain the crispiness of the pancakes.