Ingredients
2
2 servings
- •1 cup fermented kimchi, finely chopped
- •1 green onion, thinly sliced
- •1 cup all-purpose flour, or buchim garu (Korean pre-made pancake mix)
- •1 tablespoon cornstarch
- •½ teaspoon baking powder
- •½ teaspoon kosher salt
- •¼ teaspoon granulated sugar
- •1 tablespoon gochugaru, (Korean chile flakes)
- •½ cup cold water
- •½ cup kimchi brine
- •1 tablespoon rice vinegar
- •4 tablespoons vegetable oil
- •1 heart-shaped pancake mold, 7 in (17 cm)
Instructions
- In a medium bowl, combine the kimchi, green onion, flour, cornstarch, baking powder, salt, sugar, gochugaru, water, kimchi brine, and rice vinegar and mix well with a spoon.
- Heat 1 tablespoon of vegetable oil in a nonstick pan over medium high heat until the oil is simmering. Place the heart-shaped mold in the pan, then ladle half of the batter into the mold. Cook until the bottom of the pancake is golden brown and crispy, 3–5 minutes, then remove the mold and flip. Drizzle another tablespoon of vegetable oil around the edges of the pan, then lift the pancake with a spatula to allow the oil to run underneath. Continue cooking until the underside is golden brown and crispy, 3–5 minutes more. Flip the pancake again and cook for 1 minute, then transfer to a plate and repeat with the remaining batter and oil to make a second pancake.
- Serve warm.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 585
- Carbohydrate: 73g
- Fat: 28g
- Fiber: 20g
- Protein: 10g
- Sugar: 6g
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