Crispy Kimchi Pancakes – 김치 부침개

Side dish for 2 people

Ingredients

320g pancake batter

1 spring onion

neutral oil for frying

120g flour

½ tsp salt

½ tsp garlic powder (optional)

½ tsp onion powder (optional)

200ml cold water, first stir in ½, then gradually until the consistency is right

Tip: Cold water ensures that the pancakes become extra crispy when frying, especially around the edges.

Combine flour, starch, salt, and optional seasonings in a bowl. Stir in half of the water first, then gradually add the rest until a smooth, sticky dough forms.
Finely slice the spring onion. Roughly chop the kimchi if there are any remaining pieces.
Carefully mix the kimchi and spring onion with the pancake batter until evenly distributed.
Heat a pan with neutral oil over medium heat. The oil should be hot, but not smoking.
For each pancake, add 2 ladles of batter (approx. 15 cm in diameter) to the pan and flatten slightly. Fry for 3–4 minutes per side until golden brown.
Briefly drain the pancakes on kitchen paper and enjoy warm. Serve with soy sauce or a dip of your choice.

Enjoy your meal!

맛있게 드세요!