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!

Kimchi Pancake

Christian Leue

Servings/Yield

2-3

Category

Pancake

Kimchi Pancake

Ingredients

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    • 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)

    Directions

    1. Mix everything together except the oil/butter.

    2. 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.

    3. 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.

    4. 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.

    5. Remove to a plate or cutting board, slice into wedges, and serve.

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