Sprout & Kimchi Korean-Style Pancakes Recipe
A delicious Korean-style savory pancake combining the crunch of brussels sprouts and spring onions with tangy kimchi, served with a flavorful soy and sesame dipping sauce. Perfect as a snack, appetizer, or light meal, these pancakes are crispy on the outside and tender inside.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Vegetables & 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
Dry Ingredients
- 125g plain flour
- 2 tbsp cornflour
- ¼ tsp caster sugar
- ½ tsp baking powder
- ½ tsp salt
Other
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp toasted sesame seeds
- 150ml cold water
Instructions
- Prepare the batter: In a large bowl, combine the finely sliced spring onions, small onion, brussels sprouts, chopped kimchi, flour, cornflour, caster sugar, baking powder, and salt. Stir everything together. Then pour in the kimchi liquid and 150ml of cold water, whisking until all the ingredients are evenly coated and form a smooth batter.
- Heat the pan and cook the 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 evenly to about ½ cm thickness using the back of the spoon. Cook for 4-5 minutes until the pancake is mostly set and the underside is golden.
- Flip and finish cooking: To flip the pancake, slide it onto a chopping board, then quickly flip it onto another board, and slide it back into the pan to cook the other side for another 4-5 minutes until fully golden and cooked through. Repeat this process with the remaining batter.
- Prepare the dipping sauce: In a small bowl, mix together the soy sauce, rice wine vinegar, and toasted sesame seeds until well combined.
- Serve: Cut the cooked pancakes into triangles and serve warm with the dipping sauce on the side for dipping.
Notes
- Ensure the batter is not too thick or too thin for best texture; it should easily spread but hold together well in the pan.
- Use a non-stick pan and vegetable oil to prevent sticking and achieve a crispy crust.
- For a spicier flavor, add a small amount of kimchi juice or chili flakes to the batter or dipping sauce.
- Serve immediately for best crispiness; leftovers can be reheated in a pan or air fryer.
- Gluten-free option: substitute plain flour with a gluten-free flour blend.
Keywords: Korean pancakes, kimchi pancakes, savory pancakes, vegetable pancakes, Korean appetizer, crispy pancakes, kimchi recipe
