Can I just put it out there that kids are really weird.
Okay, I won’t speak for your kid. MY KID IS REALLY WEIRD.
On the day that I made these, she refused to eat her breakfast, which is usually her favorite meal of the day and the only thing she will reliably eat, AND her lunch, which was the avocado toast that I posted on Wednesday, featuring all of her favorite things (ie avocado, bread, and spinach).
These kimchi pancakes, on the other hand?
Every. Last. Bite.
I can’t pretend to understand what goes on with her taste buds (or why they fluctuate food preferences on what feels like an hourly basis)…but this gives me hope that she will someday be a good eater. I mean, kimchi, as with most fermented foods, is undeniably a pretty acquired taste. It’s kinda tart, kinda tangy, kinda spicy, and just a little….I don’t know, funky? But that’s what I love about it!
That unmistakably bold flavor gets subdued a little bit in these, what with the frying and the batter and all that, so maybe that’s why. Or maybe the kid just likes kimchi. Either way, I got my child to eat cabbage! I’ll take it.
For sounding so exotic and complicated, these were actually super easy to make. The batter comes together quick snap and the frying part is actually so much easier than it sounds. Heck, even the flipping (which you KNOW I live in fear of) was largely uneventful. They remind me a lot of scallion pancakes in that they’re crispy on the outside, chewy on the inside, and get paired with a tasty soy-based dipping sauce that has just a hint of vinegar essence to it. I made them as an appetizer to another Korean dish that was just so-so and I’m still kicking myself for not making more than one and just eating them as our main meal. There’s always next time.
- ½ cup all purpose flour
- ½ cup potato starch
- ¼ tsp salt
- ½ cup cabbage kimchi, roughly chopped
- ½ cup kimchi juice
- 3 tbsp water
- 1 scallion, thinly sliced
- ¼ cup vegetable oil
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp rice vinegar
- ½ tsp sesame oil
- Whisk together the flour, potato starch, and salt in a large bowl. Stir in the kimchi, kimchi juice
- water, and scallion until well combined.
- Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add the oil to the pan. When oil is hot, pour the pancake batter into the pan spreading it into an even layer. Fry until browned on one side, about 4-5 minutes. Flip and fry until browned on the second side, about 2-3 minutes. Remove from the pan and let cool for a minute, then cut into 8 slices.
- While pancake is cooking, whisk together the ingredients for the dipping sauce in a small ramekin or bowl.
- Serve kimchi pancake slices warm with the soy dipping sauce.