These super easy kimchi pancakes are crispy on the outside and chewy and flavor-packed on the inside thanks to spicy fermented kimchi, scallions and squid. Serve these savory Korean pancakes with my sweet and sour dipping sauce.
1/4cupsweet rice flouror rice powder (or use more pancake mix or flour)
1tablespoongochujangKorean red chili pepper paste
1/4cupjuice from kimchi
1lightly beaten egg
1cupicy cold wateruse more water if juice from kimchi is not available
Vegetable or canola oil for pan frying
pinchof black pepper
pinchof red pepper flakesgochugaru
Prepare all the ingredients before making the batter.
In a large bowl, mix the flour (or pancake mix) with the next 5 ingredients. Do not overmix. Stir in the kimchi, scallions, onion and squid.
Combine all the ingredients for the sauce in a small bowl and set aside.
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Reduce the heat to medium-low if the pancake browns too quickly. Turn it over, adding more oil, and press it down with a spatula. Cook until the other side is light golden brown, about 3 minutes.
Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.