Feb 7, 2013

Kimchi Pancakes

These savory pancakes are flavored with ground pork and chopped kimchi. This recipe makes about 25 small pancakes; you can also cook large ones that fit the bottom of the skillet and slice them into wedges.

Credit: Andr� Baranowski

SERVES 4-6

INGREDIENTS

¼ lb. ground pork
2 cups chopped Cabbage Kimchi
1 cup flour
½ cup rice flour
6 scallions, finely chopped
1 egg, lightly beaten
10 ½ tbsp. canola oil
Kosher salt, to taste

INSTRUCTIONS

1. Combine ground pork, kimchi, flour, rice flour, scallions, egg, and 1 cup ice-cold water in a bowl; whisk to combine. Set aside to let rest for 10 minutes.

2. Working in 7 batches, heat 1 ½ tbsp. oil in a 12" nonstick skillet over medium-high heat; scoop four 2-tbsp. portions batter into skillet; flatten each portion with the back of a spoon. Cook until edges crisp, about 2 minutes. Flip pancakes; cook until set, about 2 minutes. Transfer pancakes to paper towels and wipe out skillet after each batch. Serve sprinkled with salt.

This article was first published in Saveur in Issue #124

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Ratings & Reviews (8)

by heesun on 2010-01-27

This is a keeper! I've tried korean pancake/pajun recipes in the past and they've always come out either too thick or too runny, resulting in undercooked pancakes. These came out just like the photo, and are great even without the ground pork.

by DINI on 2011-03-15

Another Korean recipe miss! Kimchi pancakes (also know to Koreans as Kimchijeon) NEVER calls for ground pork or any other meat. Also, rice flower is not used, just regular flower.

by bananadan on 2011-03-21

Not sure that DINI is completely right, but also not completely wrong. The part about the flour appears to be true, but I have found several recipes from Korean sources that do make a version of the pancake with some meat incorporated. Here's a URL for two recipes, one made without meat (and with chopped kimchi) and the other made with "whole leaf" kimchi with ground meat:

http://goo.gl/nmLNw

Never say Never!

by CCINCALIF on 2011-09-21

I have a friend from Korea who is an amazing cook. She taught me to make a similar pancake WITH pork, but using soaked mung beans blended up into a batter with some water and an egg. This is great for gluten free diets, plus its all protein and healthier than the flour pancake. Taste: fabulous! She adds chopped pork, bean sprouts, green onions and chopped kimchi. Btw, @DINI, if you want to have a little more credibility to your posts on a cooking website, you should know that the word you want to use for that white, powdery stuff is actually FLOUR. A FLOWER is a rose or a daffodil ;)

by rnelson on 2013-01-04

These were excellent and super easy and I left out the pork for a vegetarian.

by ALLEYCAT on 2013-02-07

For Kimchi Pancakes:
Which give the Kimchi pancakes more flavor: store bought freshly made or in Jars/cans ??

by HALEYHJOE on 2013-02-07

To me the recipe seems decent, especially the icy cold water part. In defense of DINI, I've never heared of, seen or eaten Kimchijeon(pancake) with ground por or any meat for that matter. And I assure you that rice flour isn't used to make jeon - which generally means pan fried patties and there are lots of kinds. Trust me, I'm a Korea born and raised in Korea and lived there for 30 years. I can't say that Kimchi pancakes with ground pork doesn't exist, but I bet 9 out 10 people won't associate it with meat as a main ingredient. If ground pork in Kimchi pancake makes you happy, keep it there. It's not the first time people modify (or massacre) each other's ethnic foods. I myself sometimes add canned tuna, too.

To answer ALLEYCAT's question, the more aged Kimchi is, the better pancakes taste. By the way, Kimchi doesn't come in cans.(Thank goodness! I hate canned food!)

Here's a couple of tips;
1. Do not ever throw the kimchi juice away. Replace some portion of the water with the juice, the pancakes will have more flavour.
2. I usually add some finley julienned white onion and spring onion.

One more, some Koreans add a tiny bit of powdered coffee whitener to crisp the pancakes.