Sprout & Kimchi Korean-Style Pancakes Recipe

Introduction

These Sprout & Kimchi Korean-style pancakes are a delicious twist on classic savory pancakes, packed with vibrant vegetables and tangy kimchi. Crispy on the outside and tender inside, they make a perfect snack or appetizer with a flavorful dipping sauce.

Ingredients

• 4 spring onions, finely sliced
• 1 small onion, finely sliced
• 100g Brussels sprouts, finely sliced
• 4 tbsp kimchi, roughly chopped
• 1 tbsp kimchi liquid
• 125g plain flour
• 2 tbsp cornflour
• ¼ tsp caster sugar
• ½ tsp baking powder
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tsp toasted sesame seeds

Instructions

1. Step 1: In a large bowl, combine the spring onions, small onion, Brussels sprouts, kimchi, plain flour, cornflour, caster sugar, baking powder, and ½ tsp salt. Mix well to evenly coat the vegetables.
2. Step 2: Pour in the kimchi liquid and 150ml cold water, then whisk the mixture until all ingredients are well coated and the batter is smooth.
3. Step 3: Heat the vegetable oil in a large non-stick frying pan over medium-high heat.
4. Step 4: Add a ladleful of batter to the pan and spread it out evenly using the back of the spoon to form a pancake about ½ cm thick.
5. Step 5: Cook for 4-5 minutes until the pancake is mostly set, then carefully slide it onto a chopping board.
6. Step 6: Flip the pancake onto another board and then slide it back into the pan to cook the other side for another 4-5 minutes until golden brown.
7. Step 7: Repeat the process with the remaining batter to make more pancakes.
8. Step 8: Meanwhile, prepare the dipping sauce by mixing soy sauce, rice wine vinegar, and toasted sesame seeds in a small bowl.
9. Step 9: Serve the pancakes cut into triangles with the dipping sauce on the side.

Tips & Variations

• For extra crispiness, add a little extra vegetable oil to the pan between pancakes.
• You can substitute Brussels sprouts with finely shredded cabbage or kale for a different flavor.
• Add a pinch of chili flakes or a small amount of diced chili to the batter for a spicy kick.
• If you prefer a gluten-free version, try using a gluten-free flour blend instead of plain flour.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a non-stick pan over medium heat to retain crispiness rather than using a microwave, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of kimchi in this recipe?

Yes, any type of kimchi will work, though traditional Napa cabbage kimchi is most common. Feel free to use radish kimchi or other varieties based on your taste preferences.

What can I use as a substitute for kimchi liquid?

If you don’t have kimchi liquid, you can substitute it with a little vegetable broth mixed with a splash of rice vinegar and a pinch of chili flakes to mimic the tangy, spicy flavor.

Sprout & Kimchi Korean-Style Pancakes Recipe

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★★★★★

4.8 from 77 reviews

These Sprout & Kimchi Korean-style pancakes are savory, crispy, and packed with vibrant flavors from fresh vegetables and fermented kimchi. Perfect as a snack or appetizer, they combine the crunch of brussels sprouts with the tangy spice of kimchi, served alongside a tangy soy-based dipping sauce for a delicious Korean-inspired treat.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (approximately 4 medium pancakes) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancake Batter

• 4 spring onions, finely sliced
• 1 small onion, finely sliced
• 100g brussels sprouts, finely sliced
• 4 tbsp kimchi, roughly chopped
• 1 tbsp kimchi liquid
• 125g plain flour
• 2 tbsp cornflour
• ¼ tsp caster sugar
• ½ tsp baking powder
• ½ tsp salt
• 150ml cold water
• 1 tbsp vegetable oil (for cooking)

Dipping Sauce

• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tsp toasted sesame seeds

Instructions

1. Prepare the batter: In a large bowl, combine the finely sliced spring onions, small onion, brussels sprouts, roughly chopped kimchi, plain flour, cornflour, caster sugar, baking powder, and salt. Pour in the kimchi liquid along with 150ml of cold water and whisk thoroughly until all ingredients are well coated and the batter is smooth.
2. Heat the pan: Place a large non-stick frying pan over medium-high heat and add 1 tablespoon of vegetable oil. Allow the oil to heat until shimmering but not smoking.
3. Cook the pancakes: Pour a ladleful of batter into the pan and spread it evenly with the back of the spoon until it forms a pancake about ½ cm thick. Cook for 4-5 minutes until the bottom is mostly set and golden brown. Then, carefully slide the pancake onto a chopping board, flip it onto another board, and slide it back into the pan to cook the other side for a further 4-5 minutes until golden and cooked through. Repeat this process with the remaining batter, adding more oil if necessary.
4. Make the dipping sauce: While cooking the pancakes, mix together the soy sauce, rice wine vinegar, and toasted sesame seeds in a small bowl.
5. Serve: Cut the cooked pancakes into triangles and serve warm with the dipping sauce on the side.

Notes

• To ensure the pancakes are crispy, use a non-stick pan and cook over medium-high heat.
• You can adjust the thickness of the pancakes by spreading the batter thinner or thicker as per your preference.
• If kimchi liquid is not available, you can substitute with a splash of water or extra rice wine vinegar for tanginess.
• For a vegan version, confirm that the kimchi used contains no fish products, or substitute with a vegan kimchi.
• The dipping sauce can be enhanced with a pinch of chili flakes or a small amount of minced garlic for extra flavor.

Keywords: Korean pancakes, kimchi pancakes, sprout pancakes, vegetarian Korean recipe, savory pancakes, Korean appetizer