Fermented Kimchi Pancakes: The Crispiest, Easiest Recipe!

Fermented Kimchi Pancakes! Oh, how we love this recipe! The first time Teresa made these, we were skeptical. Kimchi in a pancake? But one bite, and we were hooked. A little spicy, a little savory, and perfectly crispy, these are a delicious way to use up that jar of kimchi sitting in your fridge. These Fermented Kimchi Pancakes are more than just a recipe; they’re a culinary adventure.

These crispy kimchi fritters are a perfect reminder of how flavors from around the world can find a place in our hearts and on our tables. It’s a dish that brings a little bit of Korea to our New York kitchen, and we think you’re going to love it too!

Why You Will Love This Fermented Kimchi Pancakes Recipe

There are so many reasons to adore these korean kimchi pancakes. First, they’re incredibly comforting. That warm, savory flavor is simply irresistible. Plus, they’re quick to make, perfect for a weeknight dinner or a weekend lunch.

They’re also a fantastic way to use up extra kimchi. No more throwing away that precious fermented goodness! The slight tang and spice of the kimchi adds a depth of flavor you won’t find in your average savory pancakes. The hint of fermentation also offers great healthy bacteria! The crispiness around the edges makes every bite a delightful experience. What makes this recipe special is the simple ingredients, bold flavor, and crispy texture combined. They are simple to prepare, and delicious to eat

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Ingredients Needed for This Fermented Kimchi Pancakes Recipe

Here’s what you’ll need to make these incredible fermented kimchi pancakes:

• For the Pancake Batter:

* 1 cup all purpose flour * 1 cup water * 1 large egg * 1/2 teaspoon salt * 1/4 teaspoon black pepper

• For the Kimchi Filling:

* 1 1/2 cups fermented kimchi, chopped (reserve some kimchi juice!) * 1/2 cup kimchi juice (reserved from above) * 1/2 cup scallions, thinly sliced * 1/4 cup vegetable oil (for frying) * Optional: 1/4 cup diced onion, 1/2 teaspoon minced garlic * Optional: A pinch of sugar to balance the flavors if your kimchi is very sour!

Immediately BEFORE the “How to Make” section heading (after Ingredients).

How to Make This Fermented Kimchi Pancakes Recipe

Ready to get cooking? Follow these simple steps to make the best kimchi pancakes recipe you’ve ever tasted:

1. 1. Prepare the Kimchi: Chop your fermented kimchi into smaller pieces. If it’s very sour, add a pinch of sugar. Don’t discard the kimchi juice we will need it.

1. 2. Make the Batter: In a large bowl, whisk together the flour, water, egg, salt, and pepper until smooth. Be careful not to overmix. A few lumps are okay!

1. 3. Combine the Ingredients: Add the chopped kimchi, kimchi juice, and scallions to the batter. Mix until everything is well combined. If using, also had the diced onion and minced garlic.

1. 4. Heat the Oil: Heat the vegetable oil in a large skillet or frying pan over medium heat. Make sure the oil is hot before you add the batter.

1. 5. Pour the Batter: Pour about 1/2 cup of the kimchi mixture onto the hot skillet for each pancake. Spread the batter thinly with the back of a spoon.

1. 6. Cook the Pancakes: Cook for 3 to 4 minutes per side, or until golden brown and crispy. Flip carefully with a spatula. Press down lightly with the spatula while cooking to ensure even browning and crispiness.

1. 7. Serve Immediately: Serve your fermented kimchi pancakes hot off the skillet!

Why not try these pancakes with some Fluffy Pancakes? They are the perfect pair.

How to Serve This Fermented Kimchi Pancakes Recipe

These savory pancakes are delicious on their own, but here are a few serving suggestions:

• Dipping Sauce: Serve with a simple dipping sauce made of soy sauce, rice vinegar, and a pinch of red pepper flakes or gochugaru (Korean chili flakes).
• Toppings: Garnish with extra scallions, toasted sesame seeds, or a drizzle of sesame oil.
• Pairings: Enjoy them as a side dish with Korean barbecue or serve them as part of a brunch spread.

How to Store This Fermented Kimchi Pancakes Recipe

Got leftovers? Here’s how to store them:

• Refrigeration: Store leftover kimchi pancakes in an airtight container in the refrigerator for up to 2 days.
• Freezing: We don’t recommend freezing them, as they can become soggy.
• Reheating: Reheat in a skillet over medium heat or in the microwave. For best results, reheat in the skillet to maintain the crispy texture.

Sometimes we serve a Baked Raspberry Cheesecake as a dessert after serving Fermented Kimchi Pancakes! Give it a try.

Tips to Make This Fermented Kimchi Pancakes Recipe

Here are some helpful tips to ensure your fermented kimchi pancakes turn out perfectly:

• Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes.
• Hot Pan: Make sure the skillet is hot before adding the batter. This will help the pancakes develop a crispy crust.
• Kimchi Juice: Don’t skip the kimchi juice! It adds extra flavor and moisture to the kimchi pancakes recipe.
• Adjust Spice Level: Adjust the amount of kimchi based on your spice preference.

Helpful Notes for This Fermented Kimchi Pancakes Recipe

Here are some extra clarifications and details:

• Kimchi: Use well fermented kimchi for the best flavor. The more sour, the better!
• Flour: All purpose flour works best, but you can also use gluten free all-purpose flour blend.
• Oil: Use a neutral flavored oil with a high smoke point, such as vegetable oil or canola oil.

Variation of This Fermented Kimchi Pancakes Recipe

Want to mix things up? Here are some variations:

• Seafood: Add some chopped shrimp or squid to the batter for a seafood kimchi pancake.
• Vegetarian: Add more vegetables like shredded carrots, zucchini, or bell peppers.
• Cheese: Top with a sprinkle of mozzarella or cheddar cheese while the pancakes are cooking for a cheesy twist.

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