These pancakes are thin and savory, with kimchi bringing seasoning and a little acidity to the batter. Drain very wet kimchi before chopping so the batter stays easy to spread. The recipe makes four medium pancakes for four people.
Serves: 4
Prep: 15 minutes
Cook: 16 minutes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 1/2 teaspoon baking powder
- 1/2 cup cold water, plus 2 tablespoons as needed
- 1 cup chopped cabbage kimchi
- 4 scallions, cut into 2-inch lengths
- 1 tablespoon kimchi juice
- 1/2 teaspoon fine salt
- 3 tablespoons neutral oil, for frying
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
Method
- Whisk the all-purpose flour, rice flour, baking powder, salt, water, and kimchi juice until smooth. The batter should pour slowly; add water a tablespoon at a time if very thick.
- Fold in the chopped kimchi and scallions. Stir together soy sauce, rice vinegar, and sesame oil in a small dipping bowl.
- Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add one quarter of the batter and spread into a thin round.
- Cook for 3 to 4 minutes, until the underside is deep golden and the top looks mostly set. Flip carefully and cook 2 to 3 minutes more.
- Transfer to a rack and repeat with the remaining batter, adding oil before each pancake. Cut into wedges and serve hot with the sauce.
Variations
Replace rice flour with more all-purpose flour for a softer pancake. Add 1/2 cup thinly sliced onion, or serve the dipping sauce with a little honey stirred in.
Storage and reheating
Refrigerate cooled pancakes in a covered container for up to 2 days. Reheat in a dry skillet to restore some crispness.
For a low-stress breakfast rotation, see the early-morning breakfast prep guide and breakfast grocery list guide. Save the ingredients in the Lucru Home meal planner.
