At my house we love pancakes – from fritters and latkes to this Korean Kimchi Pancake – the best of these versions are all savory with unmistakeable umami.
Gochugaru is a coarsely ground chili powder made from Korean red chilies. It is sold in Asian grocery stores and online, but if you can’t find it use another style chili powder or flakes instead.
- 70 gram all-purpose flour
- 1 tablespoon finely ground cornmeal
- ½ teaspoon baking powder
- 1 pinch fine sea salt
- 1 large egg yolk
- 4–5 tablespoon cold water
- 1 tablespoon canola oil (plus extra for frying pan)
- 150 gram kimchi (well chopped)
- 2 scallions (white and light green parts very thinly sliced)
- 1 tablespoon juice from kimchi jar
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- Gochugaru powder (or other chili powder, see notes)
- cilantro (as needed for garnish)
Whisk together the flour, cornflour, baking powder and sea salt in a medium bowl. Add the egg yolk, oil, and 4 tablespoons of cold water and whisk to make a thick batter. You may need a touch extra water, use your judgment.
Fold the kimchi and scallion into the batter along with the kimchi juice.
Heat a splash of oil in an 11 or 12-inch non-stick or cast iron frying pan over medium-high heat. Pour the pancake batter into the center of the pan, pushing it out with a wooden spatula so it reaches the edges in an even layer. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.
Meanwhile, make the dipping sauce by whisking together soy sauce, vinegar, sesame oil, and Gochugaru in a small bowl.
Slide the pancake from the pan and cut into bite-sized pieces and garnish with cilantro. Serve with the dipping sauce.