Kimchi, ham, and potato pancakes are crispy, savory treats blending the bold tang of kimchi, the heartiness of ham, and the earthiness of potatoes. Pan-fried to golden perfection, these quick-and-easy pancakes deliver rich texture and flavor—ideal as a snack, side dish, or casual comfort meal.

Try this recipe from W Table.

Ingredients:

  • 200 grams kimchi (about 1/8 head of cabbage)
  • 2 potatoes
  • 1/2 onion
  • 1 green chili pepper
  • 100 grams canned ham (about 1/2 can)
  • Cooking oil as needed

Batter Ingredients:

  • 1/2 cup Korean pancake mix (buchim garu)
  • 1/2 cup water
  • A pinch of salt (optional)
  • A pinch of black pepper

(Serves 2)

Instructions:

Peel the potatoes and onion, and julienne them into thin strips. Cut the canned ham into similar-sized strips, and finely slice the green chili pepper.

Drain the kimchi of excess liquid, then chop it into bite-sized pieces.

In a mixing bowl, combine the sliced vegetables, ham and kimchi. Add the batter ingredients and mix well.

Heat a generous amount of cooking oil in a pan. Ladle a scoop of the batter mixture into the pan, spreading it into a thin, round shape. Fry until golden brown on both sides.

[Source: W table]


khnews@heraldcorp.com