This bright, garlicky, and slightly spicy Korean kimchi pancake recipe is probably the easiest recipe you can find on the internet. Great for breakfast or lunch, it takes literally 15 minutes to put together from beginning to end, and gives you an amazingly light but hearty meal.
Cuisine Korean Cooking
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 38-inch pancakes
Author Eun-ji and Kwon-hee Noh
1 1/2cupsKorean pancake mix
1 1/4cupswateradd more as needed to adjust batter consistency
1cupkimchichopped, with juice
1/4smallsmall onionsliced into strings (or 2 chopped scallions)
Optional dipping sauce(recipe below)
Combine the pancake mix with the water in a medium-sized bowl and stir until well combined. Make sure you get out all the lumps. The batter should flow easily and have a relatively thin texture, like crepe batter or thin pancake batter, so you can add a little water here if you feel the batter is too thick. Stir in the kimchi with its juice, and hot sauce, if using. Stir in onions.
Heat a medium frying pan over medium heat-high heat. Add a small amount of olive oil to the pan and heat until it shimmers. You want the pan and the oil hot enough so that the pancake turns out crispy at the edges.
Pour just enough batter into the pan so that it covers the entire bottom without overfilling it, making sure to include the onions and kimchi bits. If the pancake is too thick, it won't cook through. It should be about 1/4-inch thick.
Cook the pancake for 2 minutes, or until you get a 1-inch border around the edges that looks dry. Flip the pancake over and cook another 2 minutes. Serve hot with dipping sauce.