Kimchi Pancake
Crispy on the edges and tender in the middle, this savory Kimchi Pancake brings a satisfying kick to the table. The tangy heat of fermented kimchi pairs perfectly with the sweetness of red onion, all bound together in a simple egg and flour batter. It is an ideal way to use up leftover kimchi and makes for a delicious snack or quick side dish.
Story
There is something incredibly comforting about the sizzle of kimchi hitting a hot pan. This recipe transforms a standard batch of pickled vegetables into a golden, savory pancake that is impossible to resist. Whether you are serving it alongside a stew or enjoying it solo with a dipping sauce, the balance of salty, spicy, and slightly sweet flavors makes every bite memorable.
Ingredients
Kimchi
200g
Red onion
half
Flour
80g
Eggs
2
Water
60g
Sugar
a little
Salt
a little
Potato
Instructions
1
Step 1
Prepare ingredients, chop the kimchi, and dice the onion.
2
Step 2
Pour the eggs into a basin and beat them, then pour in the diced onion and mix well.
3
Step 3
Then sift in the flour and mix well.
4
Step 4
Finally add the kimchi and a little sugar; if you don't like it too salty, you don't need to add salt, as the kimchi is salty enough.
5
Step 5
Mix evenly with a spatula, add water in batches according to the consistency of the batter; if you like it tender, add a little more water.
6
Step 6
Heat a flat pan over low heat, pour the stirred batter into the pan, and swirl the pan to spread the batter evenly over the bottom; do not pour too much batter at once, otherwise the surface will burn before the inside is cooked, so fry in batches.
7
Step 7
Flip and fry until both sides are golden brown, then remove from the pan; remember to keep the heat low throughout.
8
Step 8
Cut into pieces for easier eating.
9
Step 9
Kimchi pancakes plus kimchi pork backbone potato stew plus kimchi, not a single bit of the five-yuan kimchi was wasted😂
