If you have ever eaten at a Korean restaurant you’re probably familiar with these delicious pancakes. Korean Kimchi Pancakes with Gochujang Dip make for a fantastic side dish, but they also work beautifully as Korean-style »tapas«. Perfect for snacking on and enjoying them in between meals/courses. We greatly enjoy these spicy little bites!
At our house, Korean food ends up quite often on the table. A simple, spicy Korean cucumber salad has practically become our go-to standard when it comes to salads. All year round. This kind of salad can be on the table quite quickly, and it tastes absolutely delicious. Also… once you bought a big bag of Gochugaru you need to do something with it, right?! :P
To be perfectly honest, that spicy cucumber salad, which you really can whip up in just five minutes, is incredibly popular around here. If these pancakes could be made just as quickly, they would end up on our plates much more frequently as well. Unfortunately, though, they aren’t quite as quick to prepare. It does not take an eternity to make them, but that five-minute prep time for the cucumber salad is simply unbeatable.
Anyway. Kimchi pancakes really do make for a fantastic snack or a great side dish – not just for Korean meals. One thing we particularly love about these pancakes is this the fact that once you make them, you can keep serving them over the course of several days. Provided, of course, that they weren’t all devoured in the very first sitting! Simply pop them into an airtight container and store them in the fridge. Leftovers will keep for several days as long as they are stored properly chilled.
These pancakes turn out beautifully when using Kimchi purchased from an Asian grocery store. Though whenever we happen to have some Homemade Kimchi sitting in the fridge, that’s naturally what we reach for! However, this doesn’t happen all that often, as preparing Kimchi is somewhat labor-intensive… or rather, it takes quite a bit of time from start to finish. If we had a bigger fridge, we’d make larger batches, simply because it’s just so delicious… but right now, we just don’t have room for more than one small jar. Unfortunately.
You can serve Kimchi pancakes simply with some soy sauce on the side, or you can quickly whip up a dipping sauce to go with them. We like to serve our pancakes with a simple Gochujang dip. It’s basically just mayonnaise mixed with a bit of spicy chili paste, a.k.a. Korean Gochujang. If you’ve ever cooked Korean dishes before, you probably have some of it sitting in your pantry… After all, this spicy seasoning paste is used quite frequently in Korean recipes.
If you don’t happen to have the Korean chili paste at home, you can simply substitute it with a little chili powder and a splash of vinegar mixed into the mayonnaise. Or, another favorite you can use for dips: Crispy Chili Oil. It’s the ultimate all-rounder in Asian cuisine. While Crispy Chili Oil doesn’t originate in Korea, it pairs wonderfully here nonetheless.
Speaking of spicy: Have you ever tried Tteokbokki with Gochujang? It’s another Korean dish we love to make here at home. You can buy the rice cakes ready-made at many supermarkets, and then all you have to do is whip up a spicy sauce to go with the rice cakes. We like to prepare them quite spicy. Though, that’s something you can easily adjust when you’re cooking at home… after all, some people just can’t handle quite as much heat!
Or how about a true Korean classic, one that just about everyone knows? I am talking about Bibimbap. Those delicious rice bowls, featuring a variety of veggies and sautéed meat, tofu or whatever. These Kimchi pancakes here make for a great side dish to go with Bibimbap… as does the Korean cucumber salad mentioned earlier.
INGREDIENTS / ZUTATEN
(4 servings)
For the pancake:
some oil for frying
14 oz. (400g) kimchi, drained & chopped
3 spring onions, chopped
1 cup (130g) all-purpose flour*
1 tbsp. brown sugar*
1/2 cup (120ml) water
2 tbsp. kimchi brine
For the Gochujang dip:
3 tbsp. mayonnaise
1-3 tsp. Gochujang*
a bit of water, if necessary
some crispy chili oil* (optional)
some black sesame seeds
(4 Personen)
Für den Pancake:
etwas Öl zum Anbraten
400g Kimchi, abgetropft & gehackt
3 Frühlingszwiebeln, gehackt
130g Mehl (Type 405)*
1 EL brauner Zucker*
120ml Wasser
2 EL Flüssigkeit vom Kimchi
Für den Gochujang Dip:
3 EL Mayonnaise
1–3 TL Gochujang*
etwas Wasser, falls notwendig
etwas Crispy Chili Oil* (optional)
etwas schwarzer Sesam
DIRECTIONS / ZUBEREITUNG
1. Take the kimchi out of the container and let it drain for some time. Collect the liquid – you need about 2 tablespoons of the brine. Chop the drained kimchi into small pieces. Clean the spring onions, cut them in half lengthwise, and then cut them into 2cm pieces. Add it to the kimchi and set it aside.
2. In a large bowl combine flour, brown sugar, water, and kimchi brine. Add the kimchi and spring onions and mix everything until well combined.
3. Heat up a large nonstick frying pan (25-30cm wide). Add some oil, spread it evenly and let it heat up. Add the pancake batter and spread it evenly – the larger your pan is, the thinner the pancake gets and the quicker it will cook through. If you have only a small frying pan, it’s best to work in two batches.
4. Cook the pancake over medium-high heat for 3-5 minutes, or until golden and crisp on the bottom. The top will still be soft and undercooked, but that is fine, as long as it is not liquid. To flip the pancake, place a plate on top of the frying pan (it should be slightly larger than the frying pan) and flip the frying pan and plate together in one swift move. If you are afraid of hot liquid coming out of the pan, place a kitchen towel on your hand and arm that are holding the frying pan to avoid anything getting onto your hand/arm.
5. Add a bit more oil to the now empty frying pan, then let the pancake slide back in from the plate. Reduce the heat slightly and continue cooking the pancake for another 6-8 minutes or until golden and crisp on the bottom. Check frequently to make sure the bottom is not burning. Slide the finished pancake onto a plate and let it cool down a bit before cutting it into squares.
6. For the dip, combine mayonnaise and Gochujang – you can adjust the heat by adding more or less Gochujang to your liking. If the dip seems too thick, add a bit of water and mix it in. Drizzle some crispy chili oil on the dip and sprinkle with black sesame seeds (optional). Serve the still warm kimchi pancakes with the Gochujang dip.
1. Das Kimchi aus dem Behälter/Glas nehmen, in dem es gelagert wird, und ein wenig abtropfen lassen. Die Flüssigkeit auffangen – für die Pancakes braucht man etwa 2 EL der Flüssigkeit. Das abgetropfte Kimchi in kleine Stücke schneiden. Die Frühlingszwiebeln säubern, längs halbieren und dann in etwa 2cm lange Stücke schneiden. Kimchi und Frühlingszwiebeln vermengen und zur Seite stellen.
2. Das Mehl mit braunem Zucker, Wasser und der Kimchi-Flüssigkeit in einer großen Schüssel verrühren. Kimchi und Frühlingszwiebeln dazugeben und alles gut vermengen.
3. Eine große beschichtete Pfanne (mind. 25–30cm Durchmesser) mit etwas Öl erhitzen. Den Teig in die Pfanne geben und gleichmäßig verteilen – je größer die Pfanne, umso dünner wird der Pancake und desto schneller ist er durchgegart. Wer nur eine kleine Pfanne hat, arbeitet hier vielleicht besser in zwei Runden.
4. Den Pfannkuchen bei mittlerer bis hoher Hitzezufuhr für etwa 3–5 Minuten anbraten – er sollte auf der Unterseite goldbraun und knusprig sein. Die Oberseite wird noch weich und nicht durchgebacken sein, aber das ist in Ordnung, solange nichts mehr flüssig ist. Zum Wenden einen Teller (etwas größer als die Pfanne) auflegen und Pfanne samt Teller mit einer schnellen Bewegung wenden. Wer sich sorgt, dass beim Wenden heiße Flüssigkeit aus der Pfanne schwappt, kann ein Küchentuch auf den Arm und über die Hand legen, mit der die Pfanne gehalten wird – das sollte Spritzer auffangen.
5. Noch einmal etwas Öl in die nun leere Pfanne geben und den Pancake vom Teller zurück in die Pfanne gleiten lassen. Die Hitzezufuhr etwas reduzieren und den Pancake noch einmal etwa 6–8 Minuten anbraten, bis die Unterseite auch hier wieder goldbraun und knusprig ist. Immer wieder checken und den Pancake etwas bewegen, damit nichts anbrennt. Den fertigen Pancake dann auf einen Teller gleiten lassen und zur Seite stellen, damit er etwas abkühlen kann. Kurz vor dem Servieren in mundgerechte Stücke schneiden.
6. Für den Dip die Mayonnaise mit Gochujang verrühren. Je nach Schärfe-Toleranz nimmt man hier mehr oder weniger von der scharfen Pfeffersoße. Sollte der Dip zu dickflüssig sein, kann man noch ein wenig Wasser einrühren zum Verdünnen. Nach Belieben noch etwas Crispy Chili Öl auf den Dip geben und mit schwarzem Sesam bestreuen (optional). Die noch warmen Kimchi Pancakes mit dem Dip servieren.
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Korean Kimchi Pancakes with Gochujang Dip
- Prep Time: 00:15
- Cook Time: 00:14
- Total Time: 00:30
- Yield: 4 1x
- Category: Pancakes
- Method: -
- Cuisine: Korea
- Diet: Vegetarian
Description
If you ever wondered what to do with Kimchi… try these Korean Kimchi Pancakes with Gochujang Dip! The perfect starter for your next dinner! So good!
Ingredients
For the pancake:
some oil for frying
14 oz. (400g)Â kimchi, drained & chopped
3 spring onions, chopped
1 cup (130g)Â all-purpose flour*
1 tbsp. brown sugar*
1/2 cup (120ml) water
2 tbsp. kimchi brine
For the Gochujang dip:
3 tbsp. mayonnaise
1-3 tsp. Gochujang*
a bit of water, if necessary
some crispy chili oil* (optional)
some black sesame seeds
Instructions
1. Take the kimchi out of the container and let it drain for some time. Collect the liquid – you need about 2 tablespoons of the brine. Chop the drained kimchi into small pieces. Clean the spring onions, cut them in half lengthwise, and then cut them into 2cm pieces. Add it to the kimchi and set it aside.
2. In a large bowl combine flour, brown sugar, water, and kimchi brine. Add the kimchi and spring onions and mix everything until well combined.
3. Heat up a large nonstick frying pan (25-30cm wide). Add some oil, spread it evenly and let it heat up. Add the pancake batter and spread it evenly – the larger your pan is, the thinner the pancake gets and the quicker it will cook through. If you have only a small frying pan, it’s best to work in two batches.
4. Cook the pancake over medium-high heat for 3-5 minutes, or until golden and crisp on the bottom. The top will still be soft and undercooked, but that is fine, as long as it is not liquid. To flip the pancake, place a plate on top of the frying pan (it should be slightly larger than the frying pan) and flip the frying pan and plate together in one swift move. If you are afraid of hot liquid coming out of the pan, place a kitchen towel on your hand and arm that are holding the frying pan to avoid anything getting onto your hand/arm.
5. Add a bit more oil to the now empty frying pan, then let the pancake slide back in from the plate. Reduce the heat slightly and continue cooking the pancake for another 6-8 minutes or until golden and crisp on the bottom. Check frequently to make sure the bottom is not burning. Slide the finished pancake onto a plate and let it cool down a bit before cutting it into squares.
6. For the dip, combine mayonnaise and Gochujang – you can adjust the heat by adding more or less Gochujang to your liking. If the dip seems too thick, add a bit of water and mix it in. Drizzle some crispy chili oil on the dip and sprinkle with black sesame seeds (optional). Serve the still warm kimchi pancakes with the Gochujang dip.
Notes
Let’s cook something amazing!
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