How to Make Kimchi Pancakes – Savory, Spicy, Addictive!

Introduction

Kimchi pancakes, or kimchi-jeon, are a staple in Korean cuisine, offering a perfect blend of spicy, savory, and slightly sweet flavors. These addictive pancakes are surprisingly easy to make, requiring just a few everyday ingredients. With kimchi as the star, these pancakes bring a creative twist to traditional pancake recipes, making them an exciting addition to any meal or snack. The best part? You can customize them to your taste, from the level of spiciness to the choice of kimchi, making each batch uniquely yours.

Why This Works

• Flavor balance and ingredient accessibility: The combination of kimchi, flour, and Korean chili flakes (gochugaru) provides a deep, complex flavor profile that’s both spicy and savory, all while using ingredients that are increasingly available in most supermarkets.
• Ease of preparation: Despite their impressive flavor, kimchi pancakes are remarkably simple to prepare. The batter comes together quickly, and cooking the pancakes is as straightforward as heating a pan with some oil.
• Impressive results with minimal effort: What’s most appealing about kimchi pancakes is how they can elevate a meal or gathering with minimal fuss. They’re perfect as an appetizer, side dish, or even a quick snack, and they’re sure to impress with their vibrant color and enticing aroma.

Ingredients

• 2 cups kimchi, chopped (any type, but napa cabbage kimchi works best)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup ice-cold water
• 1/4 cup Korean chili flakes (gochugaru)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 cup scallions, chopped (for garnish)
• Vegetable oil, for frying
• Optional: 1/4 cup diced onion, 1/4 cup diced zucchini for added flavor and texture

Instructions

1. Step 1: Begin by preparing your kimchi. If using store-bought kimchi, give it a good chop to release more of its juices and flavor. If making your own kimchi, ensure it’s fermented to your liking before chopping it up.
2. Step 2: In a large bowl, whisk together the flour, cornstarch, chili flakes, salt, and pepper. Gradually add the ice-cold water, mixing until a batter forms. The batter should still be slightly lumpy. Add the chopped kimchi, garlic, and any optional ingredients (like onion or zucchini), and mix well.
3. Step 3: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Using a 1/4 cup measuring cup, scoop the kimchi batter into the pan. You should be able to fit about 4 pancakes in the skillet at a time, depending on its size. Flatten the batter slightly with a spatula.
4. Step 4: Cook the kimchi pancakes for about 4-5 minutes on the first side, until the edges start to crisp and the bottom is golden brown. Flip them over and cook for another 3-4 minutes, until the other side is equally crispy and golden. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

Handy Tips

• For an extra crispy exterior, make sure the oil is hot before adding the batter. You can test the heat by dropping a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is ready.
• Don’t overmix the batter, as this can make the pancakes dense. Stop mixing once the ingredients are just combined.
• Experiment with different types of kimchi for varying levels of spiciness and flavor. Baechu kimchi (made with napa cabbage) is traditional, but other types, like radish kimchi (kkakdugi), can add a nice twist.

Heat Control

The ideal temperature for frying kimchi pancakes is around medium-high heat, or about 375°F (190°C) if you have a thermometer. This heat setting allows for a nice crust to form on the pancakes without burning them. Keep an eye on the pancakes and adjust the heat as necessary. If the pancakes are browning too quickly, reduce the heat. If they’re not crisping up, increase it slightly.

Crunch Factor

Achieving the right crunch factor is key to making great kimchi pancakes. The outside should be crispy and golden, while the inside remains soft and slightly chewy. To ensure your pancakes have the right texture, don’t overcrowd the skillet, and make sure the oil is at the right temperature. Also, resist the temptation to flip the pancakes too many times, as this can prevent them from developing a nice crust.

Pro Kitchen Tricks

• For a lighter, crisper pancake, try adding a little more cornstarch to the batter. This will help the pancakes fry up more delicately.
• To prevent the pancakes from absorbing too much oil, pat them dry with a paper towel as soon as they come out of the skillet.
• Experiment with different seasonings in the batter, like grated ginger or a sprinkle of toasted sesame seeds, to add more depth to the pancakes.

Storage Tips

• Leftover kimchi pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pan-fry them until crispy again or bake them in a preheated oven at 350°F (175°C) for about 10 minutes.
• For longer storage, kimchi pancakes can be frozen. Place them in a single layer on a baking sheet, and once frozen, transfer them to a freezer-safe bag or container. Frozen pancakes can be reheated directly from the freezer using the same methods as refrigerated ones.

Gift Packaging Ideas

If you’re looking to give kimchi pancakes as a gift, consider packaging them in decorative tins or jars. You can also wrap them individually in plastic wrap or aluminum foil and place them in a gift basket filled with other Korean snacks or condiments. Add a personal touch with a handwritten recipe card or a bottle of homemade kimchi to complement the pancakes.

Flavor Variations

• Different spices: Try adding a pinch of cumin or smoked paprika to the batter for a unique twist.
• Creative toppings: Serve the kimchi pancakes with a variety of toppings, such as a dollop of sour cream, a sprinkle of chopped scallions, or a side of spicy Gochujang sauce.
• Ingredient swaps: Use different types of flour, like rice flour or buckwheat flour, to change the texture and flavor of the pancakes.

Troubleshooting

• Texture problems: If your pancakes are too dense, try adding a little more water to the batter. If they’re too oily, ensure the oil isn’t too hot, and pat the pancakes dry after frying.
• Ingredient replacements: If you can’t find Korean chili flakes, you can substitute with a combination of regular chili flakes and a bit of smoked paprika for depth.
• Over/undercooking signs: Keep an eye on the color and crispiness of the pancakes. If they’re not browning, they might need a bit more time. If they’re too dark, they’re likely overcooked.

FAQs

• Can I freeze it? Yes, kimchi pancakes can be frozen for up to 2 months. Simply thaw and reheat when needed.
• Is it gluten-free? Depending on the type of flour used, kimchi pancakes can be gluten-free. Use gluten-free flour alternatives to make them suitable for a gluten-free diet.
• Can I double the recipe? Absolutely. Just ensure you have a large enough skillet to accommodate the additional batter, or cook the pancakes in batches to prevent overcrowding.

Conclusion

Making kimchi pancakes is a journey of discovery, with each batch offering a chance to experiment with new flavors and techniques. Whether you’re a seasoned cook or just starting out, these pancakes are sure to become a favorite. So don’t be afraid to get creative, try new things, and most importantly, enjoy the process and the delicious results. With their addictive blend of spicy, savory, and sweet, kimchi pancakes are sure to spice up any meal and leave you and your guests wanting more.