Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, kimchi pancakes. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Kimchi Pancakes is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Kimchi Pancakes is something that I’ve loved my whole life. They are fine and they look fantastic.
Savory Korean kimchi pancakes paired with irresistible Korean pancake dipping sauce! Kimchi pancakes is one of my go to dishes I create when I have a large volume of old sour pungent kimchi. Flour, kimchi, scallions, sugar, vegetable oil, water. This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as long as you have some kimchi.
To begin with this recipe, we must first prepare a few ingredients. You can cook kimchi pancakes using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Kimchi Pancakes:
- Prepare 2 1/2 Cups All Purpose Flour
- Make ready 2 1/2 Cups Water
- Make ready 1 tsp Salt
- Prepare 1 Egg (Beaten)
- Prepare 1 1/2-2 Cups Kimchi
- Prepare 1 Tbsp Kimchi Liquid
- Make ready 1 Red Chili (Sliced)
- Get 1/4 Cup Green Onions (Sliced)
- Take Vegetable Oil for Frying
It is primarily made with sliced kimchi, flour batter and sometimes other vegetables. Chef John's kimchi pancakes make for an easy meal you can customize with any leftover meat or vegetables. Top them with dancing bonito flakes for umami flavor. These easy kimchi pancakes come together in no time, and are the perfect combination of crunchy and chewy.
Steps to make Kimchi Pancakes:
- Sift Flour and Salt into a Large Mixing Bowl. Add the Water, and whisk well. Add the Kimchi, Kimchi Liquid, Egg, Red Chili, Green Onions. Stir well. Place mixing bowl in another bowl of ice, or add a few ice cubes to the batter to keep it cold.
- Heat a medium sized skillet over Medium Heat. Add a decent amount of Vegetable oil and spread it evenly in the pan. Once heated, ladle about 2 ladles full of batter into the pan and spread evenly. The pancake should be about 10" diameter. You can make smaller pancakes, if desired. Cook until the pancake is about 2/3 of the way cooked, then flip. Cook until other side is done. Flattening the pancake with your spatula will help it to crisp.
- Serve whole or cut into squares for dipping. These go fabulously well with my soy dipping sauce, which can be found on my recipe page. Enjoy!
Top them with dancing bonito flakes for umami flavor. These easy kimchi pancakes come together in no time, and are the perfect combination of crunchy and chewy. Kimchi Pancakes is a comforting meal to make if you have left-over kimchi. In fact, the longer the In Korea, I like to cook these Kimchi pancakes when it is raining outside. Here I contribute another one to the list; the Curry Kimchi Pancakes.
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