Ingredients
Method
- Slice 2 medium scallions thinly. Chop 1 1/2 cups of drained napa cabbage kimchi into 1/2-inch pieces.
- Whisk together 1/2 cup all-purpose flour, 1/2 cup potato starch, and 1 tablespoon gochugaru in a large bowl. Add 1/2 cup cold water, 1 large egg, 2 tablespoons kimchi brine, and 1 teaspoon soy sauce, then whisk until smooth. Stir in the kimchi and scallions until just combined.
- Heat 1/4 cup neutral oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Pour in 1/3 cup of batter and spread it into a 5- to 6-inch circle using the back of a spoon. Cook for about 2 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and repeat the process for a second pancake.
- Add the remaining 1/4 cup neutral oil to the skillet before frying the final 2 pancakes. Serve warm or at room temperature with Korean seasoning sauce for dipping if desired.
Recipe Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Notes
The Kimchi Secret: I always reach for the oldest, sourest jar of kimchi in my fridge because that deep fermentation provides the best tangy flavor.
Temperature Matters: I found that using ice-cold carbonated water creates a light and airy texture that makes the edges of the pancake incredibly crispy.
Texture Boost: I like using potato starch to give the pancake a slight chewiness, but you can swap it for cornstarch if that is what you have in your pantry.
Frying Success: I never skimp on the oil because a generous amount is what actually fries the batter to a perfect golden brown rather than just steaming it.
Reheating Tips: When I have leftovers, I always reheat them in a dry skillet over medium heat to bring back that original crunch instead of using a microwave.
Batter Consistency: I make sure not to overmix the batter once the flour is added so the pancakes stay tender rather than becoming tough or rubbery.