Kimchi Pancakes with Dipping Sauce
“Crispy and flavorful Korean kimchi pancakes complemented by pancake dipping sauce! Simply delightful!”
When I started to make kimchi at home, it is usually consumed immediately. It doesn’t take a month to consume it, perhaps a week maximum. However, the last batch I made is quite big. So I have in my fridge are fermented kimchi which is perfect to make this kimchi pancake. We don’t want our kimchi to go to waste right!
Kimchi pancakes also known as Kimchijeon or Kimchi Jeon or Kimchi Buchimgae are packed with flavors commonly made with flour, a bit of seasoning and loads of kimchi. It is easy to make and it will take you less than 20 minutes to prepare. They are great as snack, appetizer or light meal!
Ingredients in making the Kimchi pancake batter & dipping sauce
You don’t need much ingredients in making this recipe.
The very first thing that you should have for this recipe is a kimchi, a sour kimchi in particular. When kimchi is fermented, it tastes sour and pungent with a deeper flavor. This is the perfect ingredient for kimchi pancakes.
The addition of little kimchi brine/ juice gives the pancake its distinct umami flavor and nice orange color.
I used the combination of all-purpose flour and cornstarch (corn flour) to achieve that crispiness and chewiness texture of the pancake.
The onion and green onions adds flavor and more color to the overall pancake.
If you want your kimchi pancake to be a bit spicy, you can add a spoonful of gochujang (Korean red chili pepper paste). This addition is good if you don’t have much juice because it adds extra umami flavor. You can use gochugaru (Korean red chili pepper flakes) if that is what available with you.
The dipping sauce is as easy as the pancake, just mix all the ingredients and you will have a dipping sauce that perfectly complements your pancakes. However, if you use gochujang and/or kimchi juice, the pancakes will likely be very well seasoned so you don’t really need a dipping sauce. But, you can still make the dipping sauce if you want to.
Tips for making kimchi pancakes
- As mentioned earlier, use well fermented sour kimchi for best flavors.
- Use brine/juice from the kimchi if possible, squeeze that kimchi to get the juice.
- The batter should be thin enough to flow from a spoon.
- Spread the kimchi batter thinly and evenly when frying.
- Use a generous amount of oil when frying, this will ensure crispiness of the pancakes.
- You can fry the whole batch using a large skillet. Or fry it by batch just like what I did, I made mine in 3 batch. This will ensure that the whole pancake is cooked and it will be easier to flip or turn if they are a bit small.
- Use paper towels or wire rack to drip excess oil.
Enjoy these deliciously crispy and flavorful kimchi pancakes and share with family and friends. Happy tummy!
Other Korean recipes you might like:
Jjamppong – Korean Spicy Seafood Noodle Soup
Korean Cream Cheese Garlic Bread
If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!
Kimchi Pancakes (Kimchijeon) with Dipping Sauce Recipe
Equipment
- Mixing bowls & spoons
- Skillet/ Frying pan and turner
- Measuring cup and spoons
Ingredients
Kimchi pancake batter:
- 250 grams kimchi, well fermented and chopped into bite size
- 2 tablespoons kimchi brine/ juice
- 1 small onion, chopped
- 2-3 stalks green onions or spring onions
- ¼ cup cornstarch or corn flour
- ½ cup all-purpose flour
- ½ cup water
- ½ teaspoon sugar
- canola oil or vegetable oil, for frying
Dipping Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon water
- ½ teaspoon sugar
- ½ teaspoon sesame oil — optional
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon roasted sesame seeds
Instructions
- In a large bowl, combine kimchi, kimchi brine/juice, chopped onion, green onions, cornstarch, all-purpose flour, water and sugar. Mix until well blended.
- In a skillet, heat around 1-2 tablespoons of oil. Pour around 1/3 cup of the pancake batter and spread evenly and thinly over the oil. Fry the pancake for at least 2-4 minutes or until edges turn light golden brown. Then flip it over by tossing it or by using a turner. Do this to the remaining pancake batter.
- Alternatively, you can use a large skillet. Heat around 1-2 tablespoons of oil. Pour the whole pancake batter into the pan. Spread it evenly and thinly covering the whole skillet. Cook for around 3-5 minutes or until edges becomes golden brown and flip it over. Drizzle more oil on the sides of the pan, lift the pancake and swirl the pan to distribute the oil under the pancake. Place in a wire rack or plate with paper towel to drain excess oil.
- To make the dipping sauce: combine soy sauce, vinegar, water, sugar, sesame oil (if using), salt, pepper and sesame seeds. Stir until well combined.
- Place pancake in a large plate and serve hot with the dipping sauce.
- Share and enjoy!
Video
If you make something with Happy Tummy Recipes, please share it with me, and don’t forget to rate and comment on this recipe below!
For more recipe inspiration, please subscribe to our recipe newsletter and follow me on Pinterest, Facebook, Tumblr, and YouTube!
This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.
