Pancakes are as old as cooking itself. Every culture makes them and I just bet everyone loves them. That’s partly because there are a million different versions. At my house – from fritters and latkes to these Korean Kimchi Pancakes – the best of these versions are all savory with unmistakeable umami.
Umami!
Umami? What’s umami?
Umami is recognized as the cryptic-sounding fifth taste, after salty, sour, sweet and bitter. It’s that “moreish” sensation that leaves you feeling that you just can’t get enough. I can spout examples of what foods have umami: parmesan, tomatoes, mushrooms, some meats, and anything fermented. But, even so, how many of us can say what umami really tastes like?
For me, umami equates to a savory satisfaction. That hard to describe tingle when something hits your tastebuds just right. Crunchy and chewy at the same time soy-dipped Kimchi Pancakes really satisfy. It isn’t about getting too fancy or too flavorful: the joy of a pancake is that it is made fast and eaten quickly. This recipe is sized for two people but if you’re like me you’ll devour it in a single salty, spicy, sour sitting.
Which is exactly what I’m looking for when I’m cooking for one. Kimchi Pancakes are alone food for me. The kind of thing I slap together to feed myself when Ken is out of town or in this case out on the town (he’s at a wine event hopefully getting some good content for this blog). GREG
Print This RecipeTotal timeYield1–2Source Rachel Phipps BBCPublished
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.
Ingredients
70 gramall-purpose flour
1 tablespoonfinely ground cornmeal
½ teaspoonbaking powder
1 pinchfine sea salt
1 large egg yolk
4–5 tablespooncold water
1 tablespooncanola oil(plus extra for frying pan)
150 gramkimchi(well chopped)
2 scallions(white and light green parts very thinly sliced)
1 tablespoonjuice from kimchi jar
1 tablespoonsoy sauce
1 teaspoonrice vinegar
1 teaspoonsesame oil
Gochugaru powder(or other chili powder, see notes)
cilantro(as needed for garnish)
Directions
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.
If you ever make these pancakes for two (or more) I’m sure they would love them, too. I would!!
Why haven’t I had kimchi pancakes before??!!! Brilliant idea — really have to try these. Thanks.
I always have kimchi in the fridge so this will be an easy, quick meal. Any type of pancake (particularly the savoury kind) are a winner in our house.
You had me at umami.
Greg, I never had anything like this before. I like kimchi , I have to try your pancakes.
Savoury satisfaction is such a good description for umami. This pancake looks so good, Greg, I am loving kimchi right now so this recipe is right up my alley. Thanks for sharing!
Greg, this sounds wonderful. And your “The kind of thing I slap together to feed myself when Ken is out of town” gave me a laugh. You see, I was thinking to myself, I can make this for myself when Mr Delightful is away. He calls those things I make just for myself “Silly Crap Food.”
I love most versions of pancakes, but I have to admit I am one of the weird ones when it comes to kimchi. I just can’t find a version I like. However my guess is that I would love it in these pancakes!
How wonderful. I made kimchi last year in a fermenting jar my daughter gave me, and it was wonderful. But the best part were the pancakes I made with the kimchi. Those were outstanding, plus the lovely dipping sauce. I’m going to compare recipes and see if I need to make yours!