Dive into crispy, savory goodness that will transport your taste buds to the streets of Korea!

1

Begin by chopping the kimchi into small pieces, which helps release its flavor into the pancake.

2

In a mixing bowl, combine 1 cup of all-purpose flour and 1/2 teaspoon of salt.

3

Gradually add 1/2 cup of water to the flour mixture, stirring until you achieve a smooth batter.

4

Add the chopped kimchi into the batter, along with the chopped green onions, and mix well to incorporate everything.

5

Heat a non-stick pan over medium heat and add 2 tablespoons of vegetable oil.

6

Once the oil is hot, pour half of the batter into the pan and spread it evenly into a round shape.

7

Cook for about 3-4 minutes or until the bottom is golden brown, then carefully flip it over and cook for another 3-4 minutes.

8

Repeat the process with the remaining batter.

9

For a dipping sauce, mix together 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and a sprinkle of sesame seeds in a small bowl.

10

Serve your delicious kimchi pancakes hot, with the dipping sauce on the side.

4

• Add shrimp or diced tofu to the batter for a protein boost.
• Experiment by adding different types of vegetables like zucchini or carrots for added texture and flavor.
• Top the pancake with a fried egg for a delicious breakfast variation.

• Using well-fermented kimchi will enhance the flavor of the pancake.
• Do not skip the green onions; they add a lovely freshness to the dish.
• Make sure your pan is hot enough to get that crispy texture.

• fats: 4g
• fiber: 1g
• protein: 4g
• calories: 120
• carbohydrates: 18g

Kimchi provides probiotics that promote gut health, while the pancakes offer a satisfying mix of carbohydrates and healthy fats.

• Kimchi pancake (Kimchijeon: 김치전) recipe by Maangchi
• Korean Kimchi Pancakes 김치전 (Kimchi-Jeon)
• Grandma style kimchi pancake (Kimchijeon) recipe by Maangchi