The Korean name for traditional, large kimchi pancakes is kimchi buchimgae. Smaller pancakes (usually with fewer ingredients) are called kimchi jeon. We add a little grated sweet potato to ours for extra texture and sweetness.
This recipe makes 4 large or 8 small pancakes, depending on your preference. Serve with Tahini-Gochujang Dipping Sauce
Ingredients
- 2½ cups all-purpose flour
- 2½ cups water
- ½ tsp salt
- ½ - 1 tsp gochugaru, or dried chili flakes
- 1 large egg, beaten
- 1 cup peeled, grated sweet potato
- 2 cups HEX Ferments Miso Kimchi
- 1 tbsp reserved kimchi liquid
- 5 ice cubes
- Vegetable or peanut oil, as needed
- Tahini-Gochujang Dipping Sauce, to serve
Preparation
- Prepare the batter: in a large bowl, whisk together the flour and the salt. Whisk in the water, then the beaten egg. Add the Kimchi, Kimchi liquid, sweet potato, and gochugaru. Mix well. Add the ice cubes to the batter to keep it cold.
- Heat a generous amount of oil in a wide skillet until quite hot. Swirl the oil around the pan, coating the entire surface. You can either make a series of single, large pancakes or cook multiple smaller pancakes at a time.
- Using a ladle or a large ice cream scoop, transfer individual portions of the pancake mixture to the hot pan. Even them out, if needed, into thin discs.
- Cook the pancakes on high heat for 10-20 seconds. Reduce the heat to medium and cook until about 70% cooked through.
- Using a spatula, carefully turn the pancakes over and press the back of the pancake with the spatula.
- These pancakes are traditionally sliced into triangles or squares. Serve hot with the Tahini-Gochujang Dipping Sauce.
