If you have kimchi in your fridge now, kimchi pancakes are in your future. That’s because when the kimchi ripens to a point where it is too sour to eat on its own, it is delicious repurposed as a filling for these pancakes; even the brine from the kimchi is incorporated into the batter. The pancakes are very easy to make, too. In fact, when I was in junior high school, I made kimchi pancakes all the time for my family and friends!
This recipe can be found in Sohn-mat by Monica Lee and Tien Nguyen
Ingredients:
1 cup / 128g Korean pancake mix
1 cup / 128g Korean frying mix
1/2 cup / 80g potato starch
2 tablespoons rice flour (optional)
1 large egg
1 cup / 240ml unflavored sparkling water or still water
1 1/2 cups / 225g store-bought Kimchi plus 1/3 cup / 80ml of the kimchi brine
1 1/2 teaspoons toasted sesame oil
1 1/2 teaspoons Gahreun Mahneul / Blended Garlic
1 1/2 teaspoons granulated sugar
1 teaspoon fish sauce
1/2 medium yellow onion, thinly sliced
1 tablespoon chopped jalapeño (optional)
1 1/2 teaspoons coarse gochugaru (optional)
Vegetable or other neutral oil, for frying
Soy Sauce Dip, for serving (recipe follows)
Method:
In a large bowl, combine the pancake mix, frying mix, potato starch, rice flour (if using), egg, and sparkling water and stir until smooth.
In another large bowl, mix together the kimchi, sesame oil, garlic, sugar, and fish sauce, then add it to the batter along with the kimchi brine and onions and gently stir to combine. For more heat, add the jalapeño and/or the gochugaru (if using) and stir to incorporate.
Place a skillet over high heat and add 1 to 2 tablespoons vegetable oil. When the oil begins to smoke, spread a few spoonfuls of the batter into the pan. (How much will depend on how small or large you like your pancakes and the size of your pan; use more batter for larger pancakes and less for smaller ones.) Turn down the heat to medium and cook the pancake until golden brown on both sides. Repeat with the remaining batter, adding more vegetable oil between batches to ensure each pancake is nice and crispy.
These are great piping hot with the soy sauce dip.
Soy Sauce Dip - Makes a little less than 1/4 cup / 60ml
Ingredients
4 1/2 teaspoons white vinegar
1 tablespoon soy sauce
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons coarse gochugaru (optional)
1 1/2 teaspoons chopped green onions, green and white parts (optional)
1 1/2 teaspoons chopped jalapeño (optional)
1/2 teaspoon toasted sesame oil
1/2 teaspoon toasted sesame seeds (page 51)
Method:
Combine the vinegar, soy sauce, and sugar in a small bowl. Then, if using, add the gochugaru, green onions, and jalapeño. Add the oil and sesame seeds and mix. If you don’t plan to use the sauce immediately, store it in an airtight container in the refrigerator. If you add the green onions or jalapeños, it will keep for up to 4 days. Without the vegetables, it will store well for up to 2 weeks. This recipe can easily be doubled or even tripled and stored for later use.