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Based on a recipe I created by watching a good friend's mother make them, adding our Hanguk blend lets you make a perfect snack or side-dish that requires no sauce.
I started making these because I seem to always have the raw ingredient, kimchi that's a bit on the old side. This pancake uses flour and water, but I've also been making mine with sourdough starter discard, and it works great!
1/3 cup kimchi, preferably on the older side, chopped
2 scallions, finely chopped
2-3 tsp Hanguk
1/3 cup water
1/3 cup flour
Oil and/or butter for frying (butter will yield more browning and flavor, but you can use oil to make this recipe dairy-free)
Mix everything together except the oil/butter.
In a 10-inch skillet heat the butter and/or oil over medium heat, you'll want a thin layer that coats the bottom of the pan. Add the batter, using a wooden spoon to press it out into an even layer that cover the entire pan.
Cook for 4-5 minutes, until it begins to set up. Carefully flip the pancake, adding a bite more oil/butter to the skillet to brown the other side.
Cook for another 4-5 minutes, then flip and check if it's as browned as you like it. You can cook it for another minute or two on each side if you prefer it crispier.
Remove to a plate or cutting board, slice into wedges, and serve.
• You can use sourdough starter discard instead of the flour and water. It's packed with flavor and works really well! If it's particularly sour you can always add a bit of baking soda to the batter to tone it down a bit, which will also make it fluffier.
• I like using two skillets at the same time, like I do for almost all pancakes. It's great since you can pre-heat one so it's ready to go as soon as you flip. Here's the set that's in heavy rotation in my house.
• This recipe uses our Hanguk blend, which contains shellfish. If you don't eat shellfish, or have an allergy, try using our Yagenbori blend and adding a bit of the brine from the kimchi for extra sourness.
• You can add vegetables much like you would in a frittata. I've had great luck with grey squash, mung bean sprouts, or sliced leeks. Just make sure to cook off a bit of their moisture first or the pancake won't set well.
• I really like this done with Budae Jjigae flavors too. Sauté some chopped up hotdogs and/or spam, cabbage, and mushrooms. Cool slightly, then add to the batter along with plain cooked ramen noodles and/or tofu cubes. You'll probably need to add a bit more flour and water to hold it all together. Fry (it will take a bit longer to set as it is thicker, so use a lower heat) and serve topped with melted American cheese and scallion rings. I like a couple fried eggs on top also.
Food images and recipe © Christian Leue
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