Thursday, June 7, 2012

Kimchi Pancakes

As a born and bred American, I generally associate pancakes with Saturday and Sunday mornings, topped with syrup, fruit and whipped cream.

But traveling and aging have introduced me to the joy which is savory pancakes, while I still prefer the sweet syrupy kind for breakfast, these Kimchi Pancakes as well as Spring Onion Pancakes are a delicious and light way to enjoy an evening meal.

As always, for Korean recipes, I use what I know from eating out in Korea and refer to Maangchi to fill in the holes. You can check out her original recipe and YouTube Video here.

Or, you can keep reading and follow my lead ^^


In a bowl, mix together, 1 cup chopped Kimchi, 3 Tbsp. Kimchi Juice, 2 Tbsp, chopped Onion, shake of Salt, Sprinkle of Sugar, 1/2 cup Flour and 1/4 cup Water. Heat a non-stick skillet and 2 tbsp. oil to med-high heat. Pour kimchi batter into to hot skillet, spread evenly and thin, cook for 1-2 minutes until bottom is golden brown and crispy, flip and repeat. Serve by cutting into bite size pieces or simply give the eaters their own chopsticks and a bowl of Makgeoli (Korean rice wine) and let them go at both at their own pace.

Perfect on a rainy day ^^

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