Serves 6
35 min
Kimchi Pancakes
Recipe GLPR94b7f442ec6b6a
Crispy Korean-style pancakes filled with tangy fermented kimchi, tender pork, and fresh green onions. These savory fritters feature a golden-brown exterior and soft interior, served as a delicious main course or appetizer.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup All-purpose flour
½ cup Rice flour
1½ cups Cold water
1 Large egg
1 cup Cabbage kimchi, coarsely chopped
2 Green onions, cut into 1-inch pieces
3 ounces Uncooked pork, chopped
½ teaspoon Salt
Vegetable oil for frying
Directions
In a large bowl, combine all-purpose flour and rice flour. Create a well in the center and add the cold water, egg, salt, and mix until a smooth batter forms. The batter should resemble thick pancake batter; add more water if needed.
Fold the chopped kimchi, green onion pieces, and raw chopped pork into the batter until evenly distributed throughout.
Heat vegetable oil in a large skillet or non-stick pan over medium-high heat until shimmering.
Scoop approximately 1/3 cup of batter per pancake and carefully pour onto the hot oil. Flatten gently with a spatula to create a pancake about 1/4 inch thick.
Cook for 4-5 minutes until the underside is golden brown and crispy. Flip carefully and cook the other side for another 4-5 minutes until golden and the pork reaches an internal temperature of 160°F.
Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve warm.
