Sprout & Kimchi Korean-Style Pancakes Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Repeat cooking: Repeat the process with the remaining batter, adding more oil if necessary between batches.
- 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.
- 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
