These Kimchi Pancakes are addictive! Crispy, crunchy, spicy and chewy pancake slices wrapped up in fresh lettuce leaves. You know what’s even better? Kimchi Pancakes take less than five minutes to throw together and can be made in volume!
When I was living in Ho Chi Minh there was a Korean Restaurant not far from my house and it was super al dente. No shoes were to be worn inside, you had to kneel at the table, the menu was in Vietnamese/Korean, nobody spoke English and you were handed a sheet of paper to write down what you wanted. I’m not sure if you can guess but I am not fluent in either Korean or Vietnamese, hell sometimes I don’t even think I’m fluent in English. Ordering was like a lucky dip. I sort of guessed with the limited Vietnamese I knew and the pictures on the menu. One of the items I picked being a Kimchi Pancake, it was so good that I went back the next day and the day after and the day after that. My addiction became so real that I had to start making my own.
If you were like me than you might be thinking that this is going to be some complicated recipe like most Asian recipes but it is, in fact, the opposite. To make a Kimchi Pancake all you have to do is add some Korean Pancake mix (super easy to find at your local Asian grocer) water, beaten eggs and kimchi with the juices. Mixy mix it all together, ladle into a frying pan, press in some spring onion slices and cook for a couple of minutes each side until crispy and golden and voila you have a quick breakfast, lunch, dinner or snack ready to be eaten.
Oh oh oh! I’m forgetting to tell you the best part. It’s loaded with KIMCHI – the world’s healthiest food, well according to its packaging. In all seriousness, kimchi is extremely good for you and especially good for your guts. It’s fermented cabbage and if you didn’t already know, you’re about to. Fermented food is really good for creating good gut bacteria and fighting off bad bacteria. Kimchi is also rich in vitamins A and B, calcium and iron. So you could say you’re doing your body a huge favour by eating all of the Kimchi Pancakes.
Serve with fresh lettuce leaves to wrap the pancake in. I find the flavour to be enough with the Kimchi being in the pancakes but if you need a dipping sauce to go with the Kimchi Pancakes than make this super quick soy dipping sauce by mixing together 2 tbsp soy sauce, 2 tbsp water, 2 tbsp each of rice vinegar and sesame oil and 1/2 tsp of chilli flakes.
If you make this be sure to tag me on Instagram @tillyeats, I love seeing your creations! Go wild and add whatever you feel like, good additions are prawns, pork belly slices and calamari rings.
- 2 cups Korean Pancake mix
- 1 cup water
- 2 eggs, beaten
- 1 cup Kimchi
- 4 spring onion stalks, sliced in half lengthways
- lettuce leaves
Mix Korean pancake mix with water, egg and kimchi. Heat a frying pan over medium-high heat and add a little olive oil. Ladle in the pancake batter, press some spring onion stalks into the pancake and let cook for 5 minutes before flipping and cooking for a further 5 minutes or until golden and crispy. Serve with fresh lettuce leaves.
Watch how to make Kimchi Pancakes here: