Sprout & Kimchi Korean-Style Pancakes Recipe

Introduction

These Sprout & Kimchi Korean-style pancakes are a crispy, savory treat packed with vibrant flavors and a delightful crunch. Perfect as a snack or appetizer, they bring a fresh twist on traditional Korean pajeon using brussels sprouts and tangy kimchi.

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
• 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, and chopped kimchi. Add the plain flour, cornflour, caster sugar, baking powder, and ½ tsp salt. Mix everything well to combine.
2. Step 2: Pour in the kimchi liquid and 150ml cold water. Whisk the mixture until all the ingredients are thoroughly coated and form a batter.
3. Step 3: Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Ladle some batter into the pan and spread it out with the back of the spoon to about ½ cm thickness, covering the base.
4. Step 4: Cook the pancake for 4–5 minutes until it is mostly set and the edges start to crisp. Carefully slide the pancake onto a chopping board.
5. Step 5: Flip the pancake onto another board, then slide it back into the pan to cook the other side for another 4–5 minutes until golden and cooked through. Repeat with the remaining batter.
6. Step 6: While the pancakes cook, 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.

Tips & Variations

• For extra crispiness, add a little more cornflour to the batter or cook the pancakes in a well-heated pan with sufficient oil.
• Try substituting the brussels sprouts with shredded cabbage or zucchini for different textures and flavors.
• If you prefer a spicier kick, include some chopped fresh chili in the batter or add chili flakes to the dipping sauce.

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 maintain crispness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, substitute the plain flour with a gluten-free flour blend and ensure the soy sauce is gluten-free to keep the dish suitable for gluten-sensitive diets.

What can I use if I don’t have kimchi liquid?

If you don’t have kimchi liquid, you can use a splash of water or vegetable broth, although the flavor will be milder without the tangy kimchi juice.

Sprout & Kimchi Korean-Style Pancakes Recipe

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★★★★★

5 from 83 reviews

• Author: Sophie
• Total Time: 30 minutes
• Yield: 4 medium pancakes (serves 2-3) 1x
• Diet: Vegetarian

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Description

These Sprout & Kimchi Korean-style pancakes are crispy, savory, and packed with vibrant vegetables and tangy kimchi. Perfect as a flavorful appetizer or light meal, these pancakes bring a delightful Korean street food experience to your kitchen, complemented by a spicy soy dipping sauce.

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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

Dry Ingredients

• 125g plain flour
• 2 tbsp cornflour
• ¼ tsp caster sugar
• ½ tsp baking powder
• ½ tsp salt

Wet Ingredients & Seasoning

• 1 tbsp vegetable oil
• 150ml cold water

Dipping Sauce

• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tsp toasted sesame seeds

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Instructions

1. Prepare the Batter: Tip all the finely sliced vegetables and roughly chopped kimchi into a large bowl. Add the plain flour, cornflour, caster sugar, baking powder, and salt. Mix everything together well. Pour in the kimchi liquid and 150ml of cold water, then whisk until all ingredients are evenly coated and combined into a smooth batter.
2. Cook the Pancakes: Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Take a ladleful of the batter and pour it into the pan, spreading it out with the back of the spoon to coat the base evenly, making the pancake about 1/2 cm thick. Cook for 4-5 minutes until the pancake is mostly set and the bottom is golden and crisp.
3. Flip and Finish Cooking: Carefully slide the pancake onto a chopping board, then flip it onto another board and slide it back into the pan, cooked side up. Continue cooking for another 4-5 minutes until the second side is golden and crispy. Repeat this process with the remaining batter to make additional pancakes.
4. Make the Dipping Sauce: While the pancakes cook, combine the soy sauce, rice wine vinegar, and toasted sesame seeds in a small bowl. Stir well to create a flavorful dipping sauce.
5. Serve: Cut the pancakes into triangles and serve immediately with the dipping sauce on the side for dipping.

Notes

• You can adjust the thickness of the batter with a little more or less water depending on desired pancake texture.
• For extra crispiness, cook the pancakes a bit longer on each side but watch carefully to avoid burning.
• Kimchi liquid adds a tangy flavor; if unavailable, substitute with a teaspoon of vinegar for similar acidity.
• These pancakes are best served fresh but can be reheated in a pan for crispiness.
• Try using different vegetables like shredded carrot or zucchini for variety.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Korean

Keywords: Korean pancakes, kimchi pancakes, sprout pancakes, savory pancakes, Korean appetizer, vegetarian pancakes, kimchi recipe