How to Make Speedy Kimchi Pancakes

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, kimchi pancakes. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kimchi Pancakes is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Kimchi Pancakes is something which I’ve loved my whole life.

Savory Korean kimchi pancakes paired with irresistible Korean pancake dipping sauce! Kimchi pancakes is one of my go to dishes I create when I have a large volume of old sour pungent kimchi. Flour, kimchi, scallions, sugar, vegetable oil, water. This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as Kimchijeon, or kimchi jeon (김치전), is a type of Korean savory pancake that's made with kimchi.

To begin with this recipe, we have to first prepare a few ingredients. You can cook kimchi pancakes using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Kimchi Pancakes:

1. Take 2 1/2 Cups All Purpose Flour
2. Make ready 2 1/2 Cups Water
3. Prepare 1 tsp Salt
4. Take 1 Egg (Beaten)
5. Prepare 1 1/2-2 Cups Kimchi
6. Make ready 1 Tbsp Kimchi Liquid
7. Get 1 Red Chili (Sliced)
8. Prepare 1/4 Cup Green Onions (Sliced)
9. Prepare Vegetable Oil for Frying

These Vegan Kimchi pancakes are spicy, salty, chewy and perfectly crispy. Chef John's kimchi pancakes make for an easy meal you can customize with any leftover meat or vegetables. Top them with dancing bonito flakes for umami flavor. These easy kimchi pancakes come together in no time, and are the perfect combination of crunchy I think about these pancakes several times a week.

Instructions to make Kimchi Pancakes:

1. Sift Flour and Salt into a Large Mixing Bowl. Add the Water, and whisk well. Add the Kimchi, Kimchi Liquid, Egg, Red Chili, Green Onions. Stir well. Place mixing bowl in another bowl of ice, or add a few ice cubes to the batter to keep it cold.
2. Heat a medium sized skillet over Medium Heat. Add a decent amount of Vegetable oil and spread it evenly in the pan. Once heated, ladle about 2 ladles full of batter into the pan and spread evenly. The pancake should be about 10" diameter. You can make smaller pancakes, if desired. Cook until the pancake is about 2/3 of the way cooked, then flip. Cook until other side is done. Flattening the pancake with your spatula will help it to crisp.
3. Serve whole or cut into squares for dipping. These go fabulously well with my soy dipping sauce, which can be found on my recipe page. Enjoy!

Top them with dancing bonito flakes for umami flavor. These easy kimchi pancakes come together in no time, and are the perfect combination of crunchy I think about these pancakes several times a week. Never had kimchi before, but these pancakes are. Kimchi pancakes, or kimchijeon, are crispy, a bit chewy, and full of the umami goodness of Korean-style fermented cabbage. This recipe works especially well with older kimchi that is tangy and full of.

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