For about 3+ weeks now I have been craving a kimchi pancake. I have often thought about ordering a take away from Bowl’d on Solano but parking isn’t always the easiest and I can’t just run in with the kiddo in the car, so that hasn’t happened. Then I thought about making one but didn’t have any kimchi, so that didn’t work. Some days I would forget I was craving one then others I would remember, ha ha. On one of the days I remembered I was craving one I decided I would pick up some kimchi at the market and make one – eventually. Well, this afternoon was the time! With the kid down for a nap, I could relax, take my time, cook the perfect pancake and enjoy it (and of course blog about it).
When most Americans think about pancakes, they immediately think of a fluffy stack topped with melting butter and cascading syrup, but the Korean pancake is very different. It is a savory dish, a lot flatter and more crispy. They are often made with green onions, seafood, meats, or kimchi like the one I made today.
What you will need:
1 cup kimchi, chopped
1/2 cup flour
1/4 c water, plus 3 tablespoons
1 T yellow onion, minced
pinch of salt
1/2 T sugar (optional)
2 T vegetable oil
Green onion for garnish
What you will do:
1. Mix all the ingredients in a bowl and set aside. (If your batter is a little dry, add some more water)
2. In a large non-stick skillet, add the vegetable oil and heat over medium to high heat. When the oil is hot, add the batter and flatten using a spatula. Cook for about 3-4 minutes on the first side until golden brown.
3. Carefully, flip your pancake and cook on the other side for another 3-4 minutes. At this point, use your spatula to press pancake down. This helps the pancake get extra crispy.
4. Once cooked, move to cutting board. Let cool for about a minute and then cut up into desired shapes. Serve with dipping sauce* and enjoy!
* For the dipping sauce: mix 2-3T light soy sauce, 1 T rice wine vinegar, and a splash of toasted sesame oil. Add a couple green onions to dipping sauce for color.
* TIP: If you have never worked with kimchi before you will want to use a separate cutting board to chop as the kimchi can stain/smell your board. You can also use kitchen scissors to cut kimchi in a bowl to save your cutting board.
This recipe could easily serve 2-3 people as a side dish, or 1 for a main meal.
It took awhile but my craving has been satisfied. Yum! Cheers and happy eating!