Kimchi Pancake and Dipping Sauce Recipe

Kimchi: A spicy, fermented cabbage that gives the pancake its signature tangy and flavorful taste.

All-purpose flour: The main ingredient that helps hold the pancake together and gives it structure.

Water: Used to mix with the flour and kimchi to create a smooth batter.

Egg: Adds richness and helps bind the ingredients.

Vegetable oil: Used for frying the pancakes to a crispy golden brown.

Soy sauce: A salty, savory base for the dipping sauce.

Rice vinegar: Adds a mild tanginess to the dipping sauce.

Sesame oil: Gives a nutty aroma and flavor to the dipping sauce.

Sugar: Balances the flavors in the dipping sauce with a touch of sweetness.

Garlic: Freshly minced to add a punch of flavor to the dipping sauce.

One of the most important steps in making these kimchi pancakes is getting the batter just right and spreading it evenly in the pan. Here’s how you can do it like a pro:

1. After mixing the chopped kimchi, flour, water, and egg into a smooth batter, give it a quick stir to make sure everything is combined well.
2. When you pour a ladleful of batter into the heated pan with vegetable oil, pour it slowly and try to pour in the center.
3. Use the back of the ladle or a spatula to gently spread the batter outward in a circular motion. This helps the pancake cook evenly and get that nice round shape.
4. Don’t press down too hard—just a light touch to spread it out is enough. If the batter is too thick and hard to spread, you can add a tiny splash of water to loosen it up.

Doing this makes cooking smoother because the pancake cooks evenly, so you get that perfect golden brown color and a crispy outside without any raw or doughy spots inside. It also helps the pancake hold together better when you flip it.

I remember the first time I made these, I poured the batter too quickly and didn’t spread it well. The pancake ended up thick and uneven, and it took forever to cook through. After that, I learned to take my time pouring and spreading, and it made a huge difference. Plus, I love that you can make each pancake just the size you want by controlling how much batter you pour.

So, take it slow when you pour and spread the batter—it’s a small step that makes your kimchi pancakes taste even better!

• kimchi - Substitute with sauerkraut: Sauerkraut provides a similar tangy and fermented flavor, though it lacks the spiciness of kimchi. You can add a bit of chili paste to mimic the heat.

• all-purpose flour - Substitute with rice flour: Rice flour will give the pancakes a slightly different texture but is a good gluten-free alternative.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the batter, enhancing the overall taste of the pancakes.

• large egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes. This works well as a vegan alternative.

• vegetable oil - Substitute with coconut oil: Coconut oil can be used for frying and adds a subtle, unique flavor to the pancakes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in place of rice vinegar.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Add a small amount of toasted sesame seeds to compensate.

• sugar - Substitute with honey: Honey can be used as a natural sweetener and provides a slightly different flavor profile.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it will have a slightly different intensity.

• Allow the kimchi pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. They can be kept in the refrigerator for up to 3 days.
• For longer storage, freeze the pancakes. Lay them flat on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container. They can be frozen for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen pancakes on a baking sheet and bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat until warmed and crispy.
• The dipping sauce can be stored in an airtight container in the refrigerator for up to 1 week. Stir well before serving, as the ingredients may separate over time.

• Oven Method: Preheat your oven to 350°F (175°C). Place the kimchi pancakes on a baking sheet lined with parchment paper. Heat for about 10 minutes or until they are warmed through and crispy. This method helps retain the crispiness of the pancakes.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the leftover pancakes in the skillet and cook for 2-3 minutes on each side, or until they are heated through and crispy again. This method is quick and keeps the pancakes crispy.

• Microwave Method: Place the kimchi pancakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, or until heated through. Note that this method may make the pancakes less crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pancakes in a single layer in the air fryer basket. Heat for about 5 minutes, or until they are warmed through and crispy. This method is great for maintaining the texture of the pancakes.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the kimchi pancakes on the toaster oven tray. Heat for about 5-7 minutes, or until they are warmed through and crispy. This method is convenient and effective for small batches.

• Mixing bowl: Use this to combine the chopped kimchi, flour, water, and egg to create a smooth batter.

• Frying pan: This is essential for cooking the kimchi pancakes until they are golden brown and crispy.

• Ladle: Handy for pouring the batter into the frying pan and spreading it out evenly.

• Spatula: Useful for flipping the pancakes to ensure they cook evenly on both sides.

• Small bowl: Perfect for mixing the ingredients for the dipping sauce.

• Measuring cups: These will help you accurately measure the flour, water, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like soy sauce, rice vinegar, sesame oil, and sugar.

• Knife: Essential for chopping the kimchi into smaller pieces.

• Cutting board: Provides a safe surface for chopping the kimchi.

• Whisk: Useful for mixing the batter ingredients together until smooth.

• Garlic press: Handy for mincing the garlic for the dipping sauce.

Prepare ingredients in advance: Chop kimchi and mince garlic ahead of time to streamline the cooking process.

Use a non-stick pan: A non-stick pan ensures the kimchi pancakes cook evenly and reduces the need for excessive oil.

Batch cooking: Cook multiple pancakes at once if your pan is large enough to save time.

Pre-mix the dipping sauce: Combine soy sauce, rice vinegar, sesame oil, sugar, and garlic in advance and store in the fridge.

Use a ladle for portioning: A ladle helps you pour consistent amounts of batter for uniform pancakes.