Kimchi lovers rejoice! These savory pancakes are packed full of vegetables while bringing all the zing, crunch, and flavor to the party. Great for an appetizer, snack, light dinner, or top with fried eggs to change up the brunch game!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 45
Cook Time: 20 minutes
Servings: 6 (12, 5” kimchi pancakes)
Ingredients:
2 large egg
2 tablespoons kimchi brine
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
2 tablespoons water
1 teaspoon crushed chili flake (optional)
3 cups kimchi, store-bought or home-made
1 bunch scallions (~8 each)
1-½ cup all-purpose flour
½ cup vegetable oil, for frying
¼ cup rice vinegar or distilled white vinegar
¼ cup soy sauce
1 tablespoon brown sugar
Preparation:
In a large bowl, beat eggs. Add kimchi brine, soy sauce, sesame oil, water, and chili flake (if using) and stir to combine.
Using your favorite Forge To Table knife, remove ends from scallions and thinly slice the white end and up to half the length of the scallions. Add white ends to the bowl, and slice the remaining green tops on a bias. Reserve greens for garnish.
Coarsely chop kimchi, add to the bowl and stir to combine.
Fold in flour and mix until no clumps remain. Let batter rest for 10-30 minutes.
In a cast-iron or non-stick skillet, heat 2 tablespoons of oil over medium-high heat. Drop ⅓ cup of batter on opposite sides of the hot skillet (should fit 2-3 pancakes).
Cook pancakes until golden brown on one side, about 2-3 minutes. Flip, flatten, and cook another 2-3 minutes. Transfer to a cooling rack. Repeat with remaining oil and batter.
Mix together vinegar, soy sauce, and brown sugar in a small bowl.
Assemble pancakes on a serving platter alongside the dipping sauce. Garnish with scallions and enjoy!
Chef's Notes:
The recipe can easily be cut in half, as the recipe uses almost an entire 1-quart jar of kimchi! Get the 2-quart jar like a pro.
Feel free to adjust the amount of chili flake for more heat.
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