Kimchi Pancakes Recipes

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KIMCHIJEON (KIMCHI PANCAKES)



Kimchijeon (kimchi pancakes) image

This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as long as you have some well fermented kimchi.

Provided by Hyosun

Categories     Appetizer     Snack

Number Of Ingredients 15

1 cup thinly sliced fully-fermented kimchi
1 to 2 scallions (Two if thin and small)
1/4 medium onion
3 ounces minced pork, canned tuna (without the liquid), or squid cut into small strips - optional
cooking oil with high smoke point for pan frying
1 1/4 cups all-purpose flour or buchimgaru (Korean pancake premix)
2 to 3 tablespoons juice/liquid from kimchi (See note on water below)
1 or 2 teaspoons gochujang (Korean chili pepper paste) or gochugaru - optional
1 lightly beaten egg - optional
1 cup icy cold water
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper

Steps:

  • Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
  • In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
  • Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
  • Stir in the kimchi, scallions, onion and the optional protein of your choice.
  • Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
  • Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

KIMCHI PANCAKE (KIMCHIJEON: 김치전)



Kimchi pancake (Kimchijeon: 김치전) image

A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans' all time favorite dishes. It's hot, spicy, crispy, a little sweet, sour, and a little salty. It is not only a great snack but also it goes well with rice as a side dish, and is great in lunchboxes in place...

Categories     Korean pancake

Time 11m

Number Of Ingredients 6

½ pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine
3 scallions, chopped
½ teaspoon sugar
½ cup all-purpose flour
½ cup water
4 tablespoons vegetable oil

Steps:

  • Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon
  • Heat a 12-inch nonstick skillet over medium heat. (If you don't have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)
  • Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
  • Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
  • Cook until the bottom is golden brown and crisp, 3 to 5 minutes.
  • Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
  • Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
  • Flip it one more time and cook for another minute.
  • Slide onto a large serving platter and serve immediately.

KIMCHI PANCAKES



Kimchi Pancakes image

Michele and I recently discovered these incredibly tasty, and visually thrilling, savory pancakes at a local bar. I loved the taste and texture, but what really got my attention were the dancing bonito flakes on top. I found them as mesmerizing as I did delicious. Along with the kimchi, feel free to toss in any leftover meat and vegetables and see what happens. These would also be great topped with spicy mayo and served with eggs or grilled meat.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Korean

Time 35m

Yield 4

Number Of Ingredients 10

1 (12 ounce) jar kimchi
1 large egg
¼ cup water
1 teaspoon brown sugar
½ teaspoon salt
½ teaspoon sesame oil
½ cup thinly sliced green onions
¾ cup all-purpose flour, or as needed
1 tablespoon vegetable oil
4 tablespoons bonito flakes

Steps:

  • Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.
  • Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined.
  • Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 23.5 g, Cholesterol 46.5 mg, Fat 5.7 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 871.1 mg, Sugar 2.7 g

KIMCHI PANCAKE



Kimchi Pancake image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

1 cup flour
1 cup cold water
1 egg, room temperature
1 teaspoon salt
1/2 cup kimchi, chopped
1/4 cup grapeseed oil
Soy sauce, for dipping

Steps:

  • In a medium bowl, whisk together the flour, water, egg and salt. Stir in the chopped kimchi. Heat a 9-inch skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the bottom of the pan. Pour half of the batter into the pan to form a pancake. Cook on the first side until golden brown, about 4 minutes. Using a large spatula, flip the pancake and cook on the reverse side until golden brown. Remove to a plate and repeat with the remaining batter. Cut the pancakes into wedges and serve with soy sauce for dipping.

KIMCHI PANCAKE



Kimchi Pancake image

Provided by Elaine Louie

Categories     dinner, quick, main course

Time 20m

Yield 3 pancakes

Number Of Ingredients 15

1 tablespoon soy sauce
1/4 teaspoon sesame oil
1/4 teaspoon vinegar
1/4 teaspoon minced scallion
1/4 teaspoon sesame seeds
1/2 cup flour
1/2 cup potato starch
1 egg
2 scallions, cut into 1 1/2-inch-long pieces
1 1/2 tablespoons garlic, sliced thinly
1 1/2 tablespoons Korean red pepper powder or 1/2 tablespoon cayenne
1 teaspoon salt
1 cup prepared cabbage kimchi, cut in 3-inch-long pieces
2 tablespoons kimchi juice
6 tablespoons vegetable oil

Steps:

  • Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half tablespoon water. Set aside.
  • In a large bowl, mix flour, potato starch and egg until smooth. Add scallions, garlic, red pepper powder, salt, kimchi and its juice. Mix well. Batter will be pale pink.
  • Place an 8- or 9-inch nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil is hot, pour in one-third of the pancake batter. Fry until golden and crisp, about 3 to 4 minutes. Lift pancake with a spatula, add 1 tablespoon oil to pan and swirl it. Flip pancake and fry other side until golden, 2 to 3 minutes. Flip again, without adding oil, and fry for 1 minute. Flip one more time and fry 1 to 2 minutes. Pancake should be dark gold.
  • Repeat with remaining batter and oil, making 3 pancakes. Remove to a large round plate and cut each pancake into 6 wedges. Serve with dipping sauce.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 27 grams, Carbohydrate 43 grams, Fat 31 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 589 milligrams, Sugar 1 gram, TransFat 0 grams

BACON-KIMCHI PANCAKES



Bacon-Kimchi Pancakes image

With a stack of these savory, Korean-inspired pancakes on your plate, breakfast-for-dinner has never been more appealing. Bright, crunchy, and a little funky, chopped kimchi livens up the basic batter, while strips of smoky bacon are baked-in to the pancakes while on the griddle.

Provided by Lauryn Tyrell

Categories     Pancake Recipes

Time 1h

Number Of Ingredients 10

6 slices bacon, halved crosswise (8 ounces)
2 large eggs, beaten
1 cup kimchi, drained well and finely chopped, plus 1/4 cup juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon packed light-brown sugar
2 teaspoons toasted sesame oil
3/4 cup sliced scallions, light-green parts only (from 1 bunch)
1 cup unbleached all-purpose flour
2 tablespoons vegetable oil
Sliced baby bok choy and cucumbers, for serving

Steps:

  • In a large nonstick skillet over medium heat, cook bacon, flipping once, until just beginning to crisp, 5 to 7 minutes. Transfer to a plate. Whisk together eggs, 1/3 cup water, 2 tablespoons kimchi juice, 1 tablespoon soy sauce, brown sugar, and 1 teaspoon sesame oil; stir in kimchi, scallions, and flour just to combine.
  • Remove bacon fat from skillet. Add oil; heat over medium. Working in two batches, pour about 1/2 cup batter into skillet for each pancake; top each with 3 pieces of bacon. Cook until just set around edges and undersides are golden, 2 to 3 minutes. Flip and cook 1 to 2 minutes more.
  • Transfer to a rimmed baking sheet lined with a wire rack. Stir together remaining 1 tablespoon soy sauce, 2 tablespoons kimchi juice, and 1 teaspoon sesame oil. Serve pancakes with bok choy and cucumbers, drizzled with soy mixture.

KIMCHI JUN (KIMCHI PANCAKE) AND DIPPING SAUCE



Kimchi Jun (Kimchi Pancake) and Dipping Sauce image

These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!

Provided by Adine Lee

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

1 cup kimchi, drained and chopped
½ cup reserved juice from kimchi
1 cup all-purpose flour
2 eggs
1 green onion, chopped
1 tablespoon vegetable oil
salt to taste
1 tablespoon rice vinegar
1 tablespoon soy sauce
½ teaspoon sesame oil
½ teaspoon Korean chili pepper flakes
½ teaspoon toasted sesame seeds

Steps:

  • Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
  • Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
  • Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 26.5 g, Cholesterol 93 mg, Fat 7.1 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 549.5 mg, Sugar 1 g

KIMCHIJEON (KIMCHI PANCAKE)



Kimchijeon (Kimchi Pancake) image

At Pyeong Chang Tofu House in Oakland, Calif., Young S. Kim's golden kimchijeon are a revelation. Tart with pungent kimchi, the pancakes are both satisfyingly chewy and shatteringly crisp. At the Tofu House, where Mrs. Kim turns 1,400 pounds of Napa cabbage into kimchi each month, her homemade kimchi is the secret to her kimchijeon's unsurpassed flavor. Use the most flavorful traditionally prepared kimchi you can find - it'll make all the difference in this simple recipe. This version, adapted from Mrs. Kim's original recipe, comes together quickly: Just combine kimchi and its juice with a few dry ingredients into a simple batter, then fry it in a cast-iron skillet into a mouth-watering pancake. Serve it to a crowd as an appetizer, or eat it on its own as a filling meal.

Provided by Samin Nosrat

Categories     dinner, lunch, snack, finger foods, vegetables, appetizer, main course, side dish

Time 15m

Yield 2 (10-inch) pancakes

Number Of Ingredients 14

1/4 cup citrus ponzu sauce
1 tablespoon toasted white sesame seeds
1 scallion, thinly sliced
1/2 cup potato starch
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon baking powder
Pinch of sea salt
1 heaping cup kimchi (about 10 ounces), plus 1/4 cup kimchi juice
2 scallions, chopped
2 tablespoons gochujang
1 tablespoon granulated sugar
1 teaspoon fish sauce
3 tablespoons neutral oil, such as canola

Steps:

  • Make the dipping sauce: In a small bowl, combine ponzu sauce, sesame seeds and scallion. Set aside.
  • Prepare the pancakes: In a large bowl, whisk together potato starch, flour, garlic powder, baking powder and salt. Set aside.
  • Dice kimchi into 1/2-inch pieces. In a medium bowl, stir together kimchi and kimchi juice, scallions, gochujang, sugar, fish sauce and 1/2 cup water. Add kimchi mixture to flour mixture, and stir to combine.
  • Set a 10-inch cast-iron pan over medium heat. When it's hot, add 1 1/2 tablespoons oil. When oil shimmers, add half the batter, and spread from the center out to the edges of the pan. After about 1 minute, once you sense the pancake is setting, use a thin metal spatula to make sure pancake is not sticking. When the bottom of the pancake is brown and the top fades from glossy to matte, after another 30 to 60 seconds, carefully flip the pancake using the metal spatula. (Alternatively, slide the pancake onto a rimless plate, and flip it back into the pan.) Continue cooking for another 60 to 90 seconds on second side until set, then carefully slide pancake onto a plate.
  • Use remaining oil and batter to make a second pancake. Cut into wedges, and serve hot with dipping sauce.

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2014-07-15 Advertisement. Make the Pancakes. Step 1. In a large bowl, whisk 1/2 cup plus 1 tablespoon of water with the kimchi liquid, black bean sauce, …
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KIMCHIJEON (KIMCHI PANCAKES) RECIPE
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2021-06-02 1. In a medium bowl, stir together the all-purpose flour, cornmeal, sweet rice flour, and salt. Add the seltzer water and stir until just incorporated. Add the kimch i and mix to combine. 2. In a nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.
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2020-01-22 Measure the juice and top off with water if necessary to make 1/2 cup liquid. Coarsely chop the kimchi. In a large bowl, mix together the all-purpose flour, rice flour, salt, and kimchi juice/water. Let stand for 10 minutes. Stir in the chopped kimchi and scallions.
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KIMCHI POTATO PANCAKES - GILDED GINGERBREAD
2018-02-25 Put the potatoes in a food processor and whizz them up into very small pieces. In a mixing bowl, add the marinated kimchi, onion, bean sprouts, gochujang, and chopped up potatoes. Mix them well. Add half of the strong flour and give it a mix. Add the other half of the flour and mix them well.
From gildedgingerbread.com


VEGAN KIMCHI PANCAKES (KOREAN KIMCHIJEON RECIPE) - BIANCA ZAPATKA
2020-08-24 Step 1: Making the pancake batter. Start by whisking together the flour, cornstarch, and a pinch of salt (optional, because the dip is very salty) in a large bowl. Next, pour in the water and stir briefly. Then add the kimchi and kimchi juice and continue stirring until the ingredients are incorporated and a relatively thick batter forms.
From biancazapatka.com


CRISPY KIMCHI PANCAKES (KIMCHIJEON) - URBAN FARMIE
2019-09-15 Chop up the kimchi finely. Then, add half a cup of all purpose flour to a mixing bowl, along with the chopped up kimchi and any kimchi liquid. Then give this a quick mix to incorporate. Then, slowly add ¼ cup of sparkling water (or regular water) along with half a teaspoon of salt and mix them together until it forms a coarse batter.
From urbanfarmie.com


CRISPY KIMCHI PANCAKES WITH SHRIMP RECIPE - SERIOUS EATS
2019-03-12 1/4 cup (60ml) kimchi brine plus 1 cup drained kimchi (8 ounces, 225g), coarsely chopped. 1 large egg, lightly beaten. 3 scallions, white and light green parts only, cut into 1/2-inch lengths, plus more chopped scallions for garnish. 8 ounces ( 225g) raw shrimp, peeled, de-veined, and roughly chopped into 1/4-inch pieces.
From seriouseats.com


KIMCHI PANCAKE RECIPE (KIMCHIJEON) | PICKLED PLUM
2018-11-03 Put all the ingredients for the dipping sauce in a bowl and stir. Set aside. Sift flour and salt into a bowl and whisk in water until smooth. Add egg, kimchi, kimchi juice and scallions and mix well. In a large frying pan over high medium high heat, add vegetable oil and spread it until all of the pan’s surface is coated.
From pickledplum.com


KIMCHI PANCAKES - KRUSTEAZ
1/2 Cup Kimchi Juice. 1 Tsp Salt. Directions +. STEP 1. In a bowl add the Krusteaz mix, water, kimchi & kimchi juice and salt. Mix until combined. STEP 2. Prepare pancakes according to …
From krusteaz.com


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