If you’re craving a savory dish that’s easy to make and full of flavor, Korean Kimchi Pancakes are the perfect choice. These crispy, savory pancakes are loaded with the bold taste of kimchi, making them a delicious snack or side dish. Whether you’re a fan of healthy kimchi or just love trying new recipes, you won’t want to miss this one. Let me show you how simple it is to make!
Using Over-Fermented Kimchi
In Korea, kimchi is especially popular during the winter when cabbages and radishes are in season. People store it in special refrigerators that maintain a temperature just above freezing, allowing it to last for 3-6 months or even longer.
Eventually, kimchi becomes overly fermented, turning sour and a bit mushy. Instead of throwing it away, Koreans find creative ways to use this over-fermented kimchi. One popular dish is Kimchi soup, where the sour kimchi adds a rich flavor. Another delicious option is to make Korean kimchi pancakes, a perfect appetizer. This is a great way to use kimchi once it’s no longer fresh!
Cozy Homemade Korean Kimchi Pancakes
In Korea, pancakes are quite different from the breakfast ones you might find in the US. They are typically served as appetizers and are often enjoyed with drinks like beer or soju. These pancakes come in many varieties, using ingredients like seafood, meat, or vegetables.
While you can find them at Korean restaurants, they can be pretty expensive, usually costing around $15 to $20 per plate. But with some fermented kimchi, you can make these pancakes at home for much less. It’s an affordable and delicious way to enjoy this Korean favorite.
I love making these on rainy days—it’s very nostalgic and reminds me of my childhood in Korea. There’s something comforting about savoring the tangy flavor of kimchi pancakes while staying warm indoors. It’s the perfect excuse to whip up a batch of Homemade Kimchi Pancakes and enjoy the cozy atmosphere!
Ingredient Tips
When making Korean kimchi pancakes, kimchi itself serves as the vegetable, but it’s important to squeeze out the juice before using it. This prevents the pancakes from becoming too runny and keeps them from having an overly tangy flavor.
If you’re not vegan and enjoy seafood, you can add options like squid, shrimp, oysters, or scallops. For meat lovers, chopped pork or beef is also a great choice. My personal favorite is kimchi with shrimp and squid.
For the batter, you can either use regular white flour or a special Korean pancake mix, which you can find at Korean stores. If you’re watching your health, make sure to check the ingredients in the mix, or you can just stick with all-purpose flour.
Homemade Korean Kimchi Pancake Recipe
Ingredients:
- 1 cup fermented kimchi
- A few large shrimps, peeled and deveined
- Some cleaned and sliced squid (if using)
- 1 cup all-purpose flour
- 1/2 to 3/4 cup water, adjust as needed
- Vegetable oil for pan-frying
Dipping sauce (optional)
- 1 tablespoons of soy sauce
- 1/2 tablespoon of rice vinegar
- 1/2 teaspoon of red pepper flakes
- 1/4 tsp of sesame seeds
Instructions:
To start making Korean kimchi pancakes, chop the fermented kimchi into small pieces. Squeeze out the juice with your hands or a spatula, but it’s okay to leave a little juice. Cut the shrimp and squid into small pieces, along with any other ingredients you’re using.
In a mixing bowl, combine the all-purpose flour and water to make the batter. Stir until smooth. The batter should be slightly thick, but it will thin out a bit when you add the kimchi and other ingredients. If it’s too thin, add more flour.
Add the chopped kimchi, shrimp, squid, and any other ingredients to the batter. Mix everything together so all the pieces are coated evenly.
Heat a skillet or frying pan over medium heat and add vegetable oil. Once the pan is hot, spoon the batter into the pan to make small pancakes. Cook until the edges are golden brown, then flip and cook the other side. Add more oil as needed.
Serve the Korean kimchi pancakes warm. Once both sides are crispy, transfer them to a plate with paper towels to soak up any extra oil. Cut them into small squares for easy eating. The pancakes are best enjoyed hot, and you can dip them in a sauce for extra flavor.
For the dipping sauce, simply mix all the ingredients together.
Storing and Reheating
If you have leftovers (which doesn’t happen often in my family), you can store the mixed batter in a container with a tight lid. Refrigerate it if you plan to eat it within the next few days. Alternatively, you can finish pan-frying the pancakes and store them in the fridge for up to a week.
For longer storage, freezing works great if the pancakes are already fried, and they’ll last 3-4 months. No need to thaw before serving—if you have an air fryer, it’s perfect for reheating with little to no oil.
If you don’t have an air fryer, you can bake the pancakes in a toaster oven or regular oven at 350°F for about 10 minutes to keep them crispy without adding extra oil. This is a great option if you want to limit oil, but if you don’t mind, you can always refry them in a pan with more oil.
For a breakfast with pancakes and syrup, try my vegan blueberry pancakes – light, fluffy, and full of flavor, all completely plant-based!
