"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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Ingredients35 m servings 167
Original recipe yields 4 servings (4 appetizer-sized pancakes)
- Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.
- 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.
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- 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.
Per Serving: 167 calories; 5.7 23.5 6.2 46 871 Full nutrition
ReviewsRead all reviews 2
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 ...