This can be served as a snack, a side dish, or even as a main. In most Korean restaurants, the best beverage to accompany this dish is a beer (maekju) or fermented wheat wine (makkoli/makgeolli) . I love eating kimchi pancake as it’s savoury and spicy.
If you prefer a non-spicy version, there is also a Korean seafood pancake. Perhaps I will attempt to make that next time.
This is a simple 3-ingredient kimchi pancake from leftover kimchi that you can cook in 15 minutes. Serve it as a side dish, snack, or even as main.
- 1 cup of chopped kimchi (spoon out about 3 tablespoons of kimchi juice)
- 1/4 onion , chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/3-1/4 cup water
- 1 egg beaten
- 2 tablespoons canola oil
In a large bowl, mix all listed ingredients together until you get a thick paste.
Heat up a frying pan over medium-high heat and add canola oil.
When the oil is heated, pour in the kimchi-flour batter. Ensure the mixture is spread well thinly and evenly.
Allow pancake to cook for about 3-5 minutes (or until the sides start to seem crispy). Then, flip the kimchi pancake over.
Lower the heat. Allow kimchi pancake to cook for another 3-5 minutes.
If you prefer a crispier pancake, flip it over one more time and allow the pancake to cook for 10-20 seconds before transferring it to a serving plate. Slice the pancake like a pizza (into triangles) and serve hot.