Spicy Kimchi Pancakes with Gochujang Drizzle
These quick and easy kimchi pancakes offer a delightful balance of savory, spicy, and tangy flavors, perfect for a satisfying snack. Crispy on the edges and chewy in the center, they are elevated by a zesty gochujang drizzle.
Prep Time
25 min
Difficulty
Easy
Servings
2
Calories
350 kcal
Instructions
- 1
In a mixing bowl, whisk together the flour, water, chopped kimchi, and kimchi juice until a smooth batter forms. Stir in the chopped green onions.
~5 min - 2
Heat 1 tablespoon of vegetable oil in a frying pan over medium heat.
~1 min - 3
Pour about half of the batter into the hot pan, spreading it into a round pancake.
- 4
Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip the pancake and cook the other side for another 3-4 minutes.
~7 min - 5
Remove the cooked pancake from the pan and set aside. Repeat with the remaining batter and oil.
- 6
While the pancakes are cooking, prepare the drizzle. In a small bowl, whisk together gochujang, honey, and rice vinegar until well combined.
~3 min - 7
Slice the pancakes into wedges and drizzle generously with the gochujang mixture.
~1 min
Tips
- For an extra crispy pancake, ensure your pan is hot before adding the batter and don't overcrowd the pan.
- Store leftover batter in an airtight container in the refrigerator for up to 2 days. Reheat pancakes in a skillet or toaster oven for best texture.
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