Korean Kimchi Pancakes with Gochujang Dip Recipe
These Korean Kimchi Pancakes with Gochujang Dip are a delicious and savory starter perfect for any meal. Made with chopped kimchi, spring onions, and a simple batter, these pancakes are crispy on the outside and slightly soft inside. Paired with a spicy, creamy Gochujang mayonnaise dip, they bring authentic Korean flavors right to your kitchen.
- Prep Time: 00:15
- Cook Time: 00:14
- Total Time: 00:30
- Yield: 4 servings
- Category: Pancakes
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
For the Pancake:
- Some oil for frying
- 14 oz. (400g) kimchi, drained & chopped
- 3 spring onions, chopped
- 1 cup (130g) all-purpose flour
- 1 tbsp. brown sugar
- 1/2 cup (120ml) water
- 2 tbsp. kimchi brine
For the Gochujang Dip:
- 3 tbsp. mayonnaise
- 1-3 tsp. Gochujang (adjust to taste)
- A bit of water, if necessary
- Some crispy chili oil (optional)
- Some black sesame seeds (optional)
Instructions
- Prepare Kimchi and Spring Onions: Take the kimchi out of its container and let it drain for some time, collecting about 2 tablespoons of the brine. Chop the drained kimchi into small pieces. Clean and cut the spring onions lengthwise, then chop into 2cm pieces. Combine with kimchi and set aside.
- Make the Batter: In a large bowl, combine all-purpose flour, brown sugar, water, and the collected kimchi brine. Add the chopped kimchi and spring onions, mixing everything until well incorporated.
- Heat Pan and Add Oil: Heat a large nonstick frying pan (25-30cm wide) over medium-high heat. Add a bit of oil, spreading it evenly to coat the surface.
- Cook First Side: Pour the pancake batter into the pan and spread evenly. If using a smaller pan, cook in batches. Cook for 3-5 minutes until the bottom is golden and crispy; the top will still be slightly soft but not liquid.
- Flip the Pancake: Place a plate larger than the pan on top, and flip the pan and plate together swiftly to invert the pancake onto the plate. Use a kitchen towel to protect your hand and arm if needed.
- Cook Second Side: Add more oil to the pan, slide the pancake back into the pan with the cooked side up. Reduce heat slightly and cook for another 6-8 minutes until golden and crisp. Check frequently to avoid burning.
- Rest and Cut: Transfer the finished pancake to a plate and allow to cool slightly before cutting into squares.
- Prepare Gochujang Dip: Mix mayonnaise and gochujang, adjusting the spicy level to your preference. If the dip is too thick, add a little water to reach desired consistency. Optionally drizzle with crispy chili oil and sprinkle with black sesame seeds.
- Serve: Serve the warm kimchi pancakes alongside the Gochujang dip.
Notes
- Drain the kimchi well to prevent the pancake batter from becoming too watery.
- If you don’t have kimchi brine, you can substitute with a bit of water or a small amount of vinegar for tanginess.
- Adjust the amount of gochujang in the dip to control the spice level.
- Use a nonstick frying pan for easy flipping and cooking.
- Cook pancakes in batches if your pan is too small to avoid overcrowding.
- Serve immediately for best texture; pancakes can lose crispness if left to sit too long.
