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Kimchi Pancake - spicy, crispy and quick!

Savory, crunchy and ridiculously easy. We took inspiration from this Korean classic and developed a completely vegan version. This pancake...

Savory, crunchy and ridiculously easy. We took inspiration from this Korean classic and developed a completely vegan version. This pancake is as addictive and umami as chips or toasted nuts. Luckily, it only has good secrets, such as its high fiber content.

Time: 10 minutes

Ingredients: 
  • 100g kimchi ( Doctor Kimchi - Every Day Kimchi ) 
  • 40 g wheat flour (or approx. 30g spelled flour) 
  • 2g salt 
  • 3g sugar 
  • 2 tablespoons vegetable oil for frying 
Dip (optional) 
  • 2 tbsp soy sauce 
  • 2 tbsp sesame oil 
  • Sesame seeds 
Preparation:
  1. Preheat the pan over high heat and add 2 tablespoons of oil

  2. Mix the flour, kimchi (including kimchi juice), salt and sugar well in a bowl 
  3. Pour the kimchi batter into the pan and spread it evenly. The kimchi pancake should be 1-2 cm thick. 
  4. Cook for about 3 minutes until the pancake is browned on one side and easily comes away from the pan 
  5. Turn the pancake over , press it lightly into the pan with the spatula, and fry for another 3-4 minutes 
  6. Each side can be fried again for an extra crispy pancake 
  7. Serve the pancake warm or cold with a dip made from soy sauce and/or sesame oil. 

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