Sprout & Kimchi Korean-Style Pancakes Recipe
These Sprout & Kimchi Korean-style pancakes are a savory, crispy delight packed with fresh vegetables and tangy kimchi. Perfect as a snack or appetizer, these pancakes combine the vibrant flavors of kimchi and sprouts with a light, airy batter, served alongside a flavorful soy and vinegar dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (approximately 8 medium pancakes) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Kimchi
- 4 spring onions, finely sliced
- 1 small onion, finely sliced
- 100g brussels sprouts, finely sliced
- 4 tbsp kimchi, roughly chopped
- 1 tbsp kimchi liquid
Batter
- 125g plain flour
- 2 tbsp cornflour
- ¼ tsp caster sugar
- ½ tsp baking powder
- ½ tsp salt
- 150ml cold water
- 1 tbsp vegetable oil (for frying)
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp toasted sesame seeds
Instructions
- Prepare the batter and vegetables: In a large bowl, combine the finely sliced spring onions, small onion, brussels sprouts, chopped kimchi, plain flour, cornflour, caster sugar, baking powder, and salt. Add the kimchi liquid and 150ml of cold water, then whisk everything thoroughly until the batter coats all the vegetables evenly.
- Heat the pan and cook pancakes: Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium-high heat. Pour a ladleful of batter into the pan and spread it out with the back of the spoon to form a pancake about ½ cm thick. Cook for 4-5 minutes until the surface is mostly set and the edges start to crisp.
- Flip and finish cooking: Slide the pancake onto a chopping board, then quickly flip it onto another board before sliding it back into the pan to cook the other side. Cook for an additional 4-5 minutes until the pancake is golden and cooked through. Repeat this process with the remaining batter, adding more oil if needed.
- Make the dipping sauce: While cooking the pancakes, mix together the soy sauce, rice wine vinegar, and toasted sesame seeds in a small bowl.
- Serve: Cut the cooked pancakes into triangles and serve warm with the dipping sauce on the side.
Notes
- Ensure the batter is not too thick or too thin; it should just coat the vegetables well for perfect pancake texture.
- Use a non-stick pan for easy flipping and less oil absorption.
- Adjust the cooking heat as needed to avoid burning while ensuring pancakes cook through.
- Feel free to customize the vegetables or add a little chili for extra heat.
- These pancakes are best served immediately to enjoy their crispiness.
Keywords: Korean pancakes, kimchi pancakes, savory pancakes, vegetarian Korean recipe, sprout pancakes, kimchi recipe
