Sprout & Kimchi Korean-Style Pancakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Make the dipping sauce: While cooking the pancakes, mix together the soy sauce, rice wine vinegar, and toasted sesame seeds in a small bowl.
- 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
