Clean recipe · bonappetit.com
Quick Kimchi Pancakes
These easy kimchi pancakes come together in no time, and are the perfect combination of crunchy and chewy.
Original recipe: bonappetit.com
- Yield:
- 8 servings
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Ingredients
- 1 large egg
- 1 Tbsp. kimchi brine from jar
- ¼ cup soy sauce, divided
- ¾ cup plus 1 Tbsp. all-purpose flour
- 1½ cups kimchi
- 4 scallions
- 4 Tbsp. grapeseed or other neutral oil, divided
- 3 Tbsp. unseasoned rice or distilled white vinegar
Instructions
- Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce, and ¼ cup water and whisk to combine.
- Whisk in ¾ cup plus 1 Tbsp. flour.
- Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.
- Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.
- Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Drop ¼-cupfulls of batter onto opposite sides of skillet (pancakes should be about 4" in diameter, so you’ll probably only be able to cook 2 at a time).
- Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer. Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil; you should have 8 pancakes.
- Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.
- Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce alongside.