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I actually made the quick kimchi so that I could try this kimchi pancakes and the kimchi fried rice. I like how the kimchi pancakes turned out. It’s really delicious. It’s different, but in a good way. As shared by Cecilia Hae-Jin lee in her Quick and Easy Korean Cooking cookbook, the riper your kimchi, the tastier the pancakes will be. This pancake also use pork, however, you can substitute with other meat or even seafood, but pork seems to pair best with this kimchi pancakes. I really enjoy this dish.
KIMCHI PANCAKES/GIMCHI BUCHINGAE
Ingredients
- 1 cup all-purpose flour
- ½ cup rice flour
- 1 ½ cups cold water plus more as needed
- 1 large egg
- 1 cup baechu kimchi napa cabbage kimchi, coarsely chopped
- 2 green onions cut into 1-inch pieces
- 3 oz uncooked pork diced into small pieces
- ½ tsp salt
- cooking oil for frying
Instructions
- In a large bowl, combine the flour, rice flour, water, and egg and mix lightly. The mixture should be the consistency of pancake batter but doesn't have to be smooth. Add a little more water if necessary, but remember that the kimchi will add liquid as well. Stir in the kimchi, green onions, pork, and salt
- In a large skillet, heat about 1 Tbsp oil over medium-high heat. Ladle batter into the skillet and spread it out to an 8-inch circle. Cook until edges turn brown and crispy, 3 to 4 minutes. Flip it over, add a little bit more oil around the pancake, and cook for another 3-minutes or so until cooked through. Repeat with the remaining batter, adding oil as needed. Serve the pancakes hot out of the skillet. Cut into wedges or serve whole
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