Michele and I recently discovered these incredibly tasty, and visually thrilling, savory pancakes at a local bar. I loved the taste and texture, but what really got my attention were the dancing bonito flakes on top. I found them as mesmerizing as I did delicious. Along with the kimchi, feel free to toss in any leftover meat and vegetables and see what happens. These would also be great topped with spicy mayo and served with eggs or grilled meat.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 appetizer-sized pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.

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  • Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined.

  • Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.

Chef's Notes:

If you want a thicker, more substantial kimchi pancake, you want to use less liquid, or more flour, so that your batter isn't quite as runny as mine. Personally, I enjoy this style a little more, since you end up with a thinner pancake that's crispy around the edges, but still moist and tender inside.

You can make the batter ahead of time and just refrigerate until ready to use.

You can find bonito flakes at an Asian market or online.

Nutrition Facts

167 calories; protein 6.2g; carbohydrates 23.5g; fat 5.7g; cholesterol 46.5mg; sodium 871.1mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
01/31/2019
We had these with oven-baked fish and lemon mayo (stir lemon juice and lemon zest into mayo to taste) and they complemented each other perfectly. I added 1 T of the kimchi brine to the egg dip for the fish. Next time I'll cut back on the flour; I couldn't get the pancakes as thin as I would like. Also when Chef John says chop the kimchi do it! I rushed through that part and it was impossible to cut a piece from the pancake without pulling out long bits of cabbage. Next time I'll probably run it through the mini-food processor to get a finer chop. Read More
(3)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/31/2019
We had these with oven-baked fish and lemon mayo (stir lemon juice and lemon zest into mayo to taste) and they complemented each other perfectly. I added 1 T of the kimchi brine to the egg dip for the fish. Next time I'll cut back on the flour; I couldn't get the pancakes as thin as I would like. Also when Chef John says chop the kimchi do it! I rushed through that part and it was impossible to cut a piece from the pancake without pulling out long bits of cabbage. Next time I'll probably run it through the mini-food processor to get a finer chop. Read More
(3)
Rating: 5 stars
04/17/2019
OMG these are so good! I make them a couple of times per month for dinner topping them with fried eggs. I took chef John's advice and add whatever vegetables I have in the fridge and sautee them first. I've sauteed leftover spring mix mushrooms broccoli peppers spinach and let it cool first before adding to the rest of the ingredients. Any veggies works really. I make it all in the food processor making sure not to over process otherwise it turns to mush. You still want some texture to them. Definitely something to try if you're looking for something different to make. Read More
(2)
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