In this recipe, we’ll explore a straightforward approach to making Homemade Kimchi Pancakes, using overly fermented kimchi for a simple and delicious appetizer. Let’s dive into the easy steps to create a tasty dish that’s perfect for any occasion.
Utilizing Over-Fermented Kimchi
In Korea, kimchi takes center stage during the winter when cabbages and radishes are in season. Stored in special refrigerators, it can last 3-6 months, sometimes more. These kimchi fridges maintain a temperature just above freezing, ensuring its longevity.
However, when kimchi becomes overly fermented, it turns sour and slightly mushy. Instead of discarding it, Koreans utilize overly fermented cabbage kimchi in various dishes like Kimchi soup or as featured in my recent post, Buckwheat noodles with kimchi sauce. Therefore, it’s a practical way to repurpose kimchi for various dishes once it’s no longer fresh.
Affordable and Comforting
In Korea, pancakes serve a different purpose than the breakfast tradition in the US. They’re commonly enjoyed as appetizers, often paired with beer or soju. These versatile dishes come in various forms, incorporating ingredients like seafood, meat, or veggies.
While you might find them in Korean restaurants, the cost can be high – around $15 to $20 per plate. However, with fermented kimchi, you can make these pancakes at home inexpensively. It’s a cost-effective and enjoyable way to savor this Korean favorite.
I often choose to make these on cold and rainy days. There’s something comforting about enjoying tangy kimchi pancakes when you’re indoors. It becomes a good excuse to whip up a batch of Homemade Kimchi Pancakes, adding warmth and flavor to the cozy atmosphere.
Customizing Homemade Kimchi Pancakes
For the ingredients, kimchi alone serves as a vegetable option. Ensure to squeeze out the juice from the kimchi before using it for your pancakes. This prevents the pancakes from becoming too runny due to the kimchi juice, avoiding an overly tangy taste.
Additionally, for an enhanced dish, consider adding seafood such as squid, shrimp, oysters, or scallops. Meat enthusiasts can also include chopped pork or beef. A recommended combination is kimchi, shrimp, and squid.
As for the batter, you have the choice of using regular white flour or opting for a Korean pancake batter mix available at Korean stores. If you’re health-conscious, it’s advisable to check the ingredients of the mix or simply use all-purpose flour.
I prefer a mix with mostly kimchi and other ingredients, with just enough batter to coat them. So, if the mix is too runny, it’s totally fine to add more ingredients.
Storing and Reheating
For leftovers, it’s best to finish pan-frying and store them in the refrigerator for up to a week. For longer storage, freezing is a great option, lasting 3-4 months. No need to thaw before serving; if you have an air fryer, it’s oil-efficient for reheating.
Without an air fryer, baking in a toaster oven or conventional oven at 350 degrees for about 10 minutes achieves a crisp texture without additional oil. This method caters to those health-conscious about oil usage, but if you don’t mind, refrying in a pan with more oil is also an alternative.
Homemade Korean Kimchi Pancakes Recipe
Ingredients
- 1 cup fermented kimchi
- 1/2 cup shrimp, peeled and deveined
- 1/2 cup squid, cleaned and sliced
- 1 cup all-purpose flour
- 1/2- 1 cup water
- Vegetable oil for pan-frying
Dipping sauce (optional)
- 2 tablespoons of soy sauce
- 1/2 tablespoon of rice vinegar
- 1/2 teaspoon of red pepper flakes
- 1/4 tsp of sesame seeds
Instructions
1. Prepare the ingredients by chopping large pieces of kimchi into smaller bits. Additionally, cut the shrimp and slice the squid into small pieces and anything else you’re using.
2. Combine all-purpose flour and water in a mixing bowl to make the batter. Stir until achieving a smooth consistency. Keep in mind that the batter should be slightly thick, as the addition of kimchi and other ingredients will release water, making it less thick. You can also adjust by adding more flour or ready batter as needed.
3. Add the chopped kimchi, shrimp, squid, or any other chosen ingredients to the batter. Then, mix thoroughly to ensure an even coating of all ingredients.
4. Pan-fry by heating a skillet or frying pan over medium heat with a generous amount of vegetable oil. Once the pan is hot, spoon the batter onto the pan, forming small kimchi pancakes. Cook until the edges are golden brown, then flip and cook the other side. Add more oil as needed.
5. Serve the pancakes warm. Once both sides are crispy and golden, transfer them to a plate lined with paper towels to absorb excess oil if desired. Then, cut them into small squares for easy eating. The kimchi pancakes are best enjoyed when hot, and you can also enhance the flavor by using the dipping sauce.
6. For the dipping sauce, mix 2 tablespoons of soy sauce, 1/2 tablespoon of rice vinegar, 1/4 tsp of sesame seeds and 1/2 teaspoon of red pepper flakes.
This recipe provides a balance of kimchi’s tanginess with the savory goodness of seafood, creating a tasty treat that’s easy to make at home. Enjoy these kimchi pancakes!
