Sprout & Kimchi Korean-Style Pancakes Recipe

Introduction

These Sprout & Kimchi Korean-style pancakes offer a crispy, savory treat packed with vibrant flavors and a spicy kick. Perfect as a snack or appetizer, they combine fresh vegetables with tangy kimchi for a deliciously unique twist.

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
• ½ tsp salt
• 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 salt. Mix well to distribute all ingredients evenly.
2. Step 2: Pour in the kimchi liquid and 150ml cold water. Whisk the mixture until everything is well coated and forms a smooth batter.
3. Step 3: Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Ladle in some batter and spread it evenly with the back of the spoon to a thickness of about 1/2 cm.
4. Step 4: Cook the pancake for 4-5 minutes until it is mostly set and the edges start to brown. Slide it onto a chopping board, then carefully flip it onto another board before sliding it back into the pan.
5. Step 5: Cook the other side for an additional 4-5 minutes, until golden and crispy. Repeat with the remaining batter to make more pancakes.
6. Step 6: Meanwhile, prepare the dipping sauce by mixing soy sauce, rice wine vinegar, and toasted sesame seeds in a small bowl.
7. Step 7: Serve the pancakes cut into triangles alongside the dipping sauce for a tasty accompaniment.

Tips & Variations

• For extra crunch, add finely chopped carrots or bell peppers to the batter.
• Use gluten-free flour blends if you want to make this recipe gluten-free.
• If you prefer a milder flavor, reduce the amount of kimchi or rinse it slightly before chopping.
• Drizzle a bit of sesame oil into the batter for a deeper nutty aroma.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over medium heat to restore crispness, or warm briefly in a toaster oven. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Fresh vegetables work best for these pancakes to maintain a crisp texture, but thawed and well-drained frozen vegetables can be used in a pinch.

Is kimchi essential for the recipe?

Kimchi adds the signature tangy and spicy flavor, but you can substitute with other fermented vegetables or omit it for a milder pancake.

Sprout & Kimchi Korean-Style Pancakes Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

These Sprout & Kimchi Korean-style pancakes combine the crunchy bite of brussels sprouts and spring onions with the tangy, spicy kick of kimchi. Crisped golden in a skillet and served with a savory soy and sesame dipping sauce, these pancakes make for a deliciously light and flavorful appetizer or snack inspired by Korean flavors.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Vegetables and Kimchi

• 4 spring onions, finely sliced
• 1 small onion, finely sliced
• 100g brussels sprouts, finely sliced
• 4 tbsp kimchi, roughly chopped
• 1 tbsp kimchi liquid

Batter

• 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 and vegetables: In a large bowl, combine the finely sliced spring onions, small onion, brussels sprouts, chopped kimchi, plain flour, cornflour, caster sugar, baking powder, and ½ tsp salt. Mix well to evenly distribute the dry ingredients among the vegetables.
2. Add liquids: Pour in the kimchi liquid and 150ml of cold water. Use a whisk to thoroughly combine all ingredients until the mixture is a smooth batter that coats the vegetables evenly.
3. Heat pan and cook pancakes: Place a large non-stick frying pan over medium-high heat and add 1 tbsp of vegetable oil. Once hot, ladle a portion of batter into the pan and spread it out evenly using the back of the spoon to a thickness of about ½ cm. Cook for 4 to 5 minutes until the pancake is mostly set and the bottom is golden brown.
4. Flip pancakes: Carefully slide the pancake onto a chopping board, then flip it onto another board and slide it back into the pan, cooking the other side for an additional 4 to 5 minutes until golden and cooked through.
5. Repeat cooking: Repeat the process with the remaining batter, adding more oil if necessary between batches.
6. Prepare dipping sauce: While the pancakes cook, mix together the soy sauce, rice wine vinegar, and toasted sesame seeds in a small bowl to create a flavorful dipping sauce.
7. Serve: Once all pancakes are cooked, cut them into triangles and serve immediately with the dipping sauce on the side.

Notes

• Use a non-stick frying pan to prevent the pancakes from sticking and ensure easy flipping.
• Adjust kimchi quantity based on preferred spice and tang levels.
• You can substitute vegetable oil with any neutral oil suitable for frying.
• For extra crunch, serve immediately after cooking.
• These pancakes are best enjoyed fresh but can be reheated in a pan for a few minutes to restore crispness.

Keywords: Korean pancakes, kimchi pancakes, brussels sprouts recipes, spring onion pancakes, savory pancakes, Asian appetizers