Kimchi pancakes are a crispy, savory Korean favorite made with napa cabbage kimchi, squid, and green chiles in a flavorful pancake batter. Golden and crunchy on the outside with spicy, tangy bites inside, they're perfect as a snack, appetizer, or side dish—especially when paired with a dipping sauce or makgeolli.
Try this recipe from W Table.
Ingredients:
- 1/6 head napa cabbage kimchi
- 1 squid
- 3 green chile peppers
- Cooking oil as needed
Batter ingredients:
- 2 1/2 cups Korean pancake mix (buchimgaru)
- 2 cups water
- 1 egg
(Serves 4)
Instructions
Cut the kimchi into bite-sized pieces, and slice the green chile peppers diagonally.
Clean and remove the insides of the squid, then blanch it briefly. Chop the squid into small pieces. (Blanching the squid helps prevent excess moisture from making the batter too runny and also makes the pancakes crispier.)
In a mixing bowl, combine the pancake mix, water and egg, stirring until smooth. Add the chopped kimchi, green chile peppers and squid. Mix well. (For a richer color, you can add a pinch of red chile powder to the batter.)
Heat a generous amount of cooking oil in a pan. Ladle a portion of the batter into the pan, spreading it into a round shape. Cook until golden brown on both sides.
[Source: W table]
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