Kimchi Pancake and Dipping Sauce Recipe

Kimchi: Fermented Korean side dish made from vegetables and seasonings.

All-purpose flour: Basic flour used for making the pancake batter.

Water: Helps to create the batter consistency.

Egg: Binds the ingredients together in the batter.

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

Soy sauce: Adds a salty, umami flavor to the dipping sauce.

Rice vinegar: Provides a tangy taste to the dipping sauce.

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

Sugar: Balances the flavors in the dipping sauce.

Garlic: Adds a pungent, aromatic flavor to the dipping sauce.

When making kimchi pancakes, ensure the kimchi is well-drained to avoid a watery batter. For extra crispiness, use a cast-iron skillet and make sure the vegetable oil is hot before adding the batter. Spread the batter thinly and evenly to achieve a perfect golden brown crust.

• 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.