Korean kimchi and cheese pancakes Recipe
These are thicker pancakes made from a batter with chopped kimchi and melty cheese, fried in a pan until golden. The flavor combines the light tang of kimchi, the saltiness of cheese, and the crispy edges of the batter. In Korea, similar pancakes often appear in the evening with beer or makgeolli, a traditional rice alcohol, as a snack for long conversations.
These pancakes are a simple way to bring Korean bar-snack vibes into your kitchen: they are crispy on the outside, soft and cheesy inside, and full of umami from kimchi and soy sauce. They are quick to make, use basic pantry ingredients plus kimchi, and are perfect for sharing at the table.
Chef's tips
Use well-fermented, flavorful kimchi—the more intense the kimchi, the better the pancakes will taste. Make sure the pan and oil are properly heated before adding the batter so the edges crisp up nicely. Do not rush flipping: wait until the bottom is well set and golden, otherwise the pancake may break.
How to serve
Serve on a large board or platter, cut into bite-sized triangles, with small bowls of dipping sauce (soy sauce, a little water, pinch of sugar, optionally a splash of rice vinegar or sesame oil). You can also add a quick cucumber salad or some fresh kimchi on the side for contrast.
Ingredients
- kimchi - 200 g
- yellow cheese grated - 120 g
- wheat flour - 160 g
- water - 220 ml
- egg - 1 piece
- chives finely chopped - 15 g
- vegetable oil - 3 tablespoon
- soy sauce - 1 tablespoon
- sugar - 0.5 teaspoon
- chili flakes - 0.25 teaspoon
Preparation
- Lightly squeeze the kimchi over a bowl to remove excess brine, reserving the brine. Chop the kimchi into smaller pieces so it distributes more easily in the batter.
- Grate the cheese on a coarse grater. Finely chop the chives.
- In a bowl, mix the flour, water, egg, soy sauce, and sugar until you get a smooth, fairly thick batter without lumps, with a consistency similar to thick pancake batter. If it is too thick, add a little water.
- Add the chopped kimchi, 2–3 tablespoons of kimchi brine, grated cheese, and chives to the batter. Gently mix with a spoon so the ingredients are evenly distributed.
- Heat 1 tablespoon of oil in a large frying pan over medium heat. Add a portion of the batter (about 1/4 of the total) and spread it with a spoon into a pancake about 0.7–1 cm thick.
- Fry for 3–4 minutes on the first side, until the edges start to brown and the bottom is golden and crispy. Carefully flip the pancake with a wide spatula and fry for another 3–4 minutes on the other side.
- Repeat with the remaining batter, adding a little oil to the pan each time. Place the finished pancakes on a rack or a plate lined with paper towel to remove excess oil.
- Serve cut into triangles, preferably hot, on their own or with a simple dipping sauce made from soy sauce, a little water, and a pinch of sugar.
Storage
Usmażone naleśniki przechowuj w lodówce, a przed podaniem podgrzej na suchej patelni lub w piekarniku, aby odzyskały chrupkość. Możesz je też zamrozić, przekładając pergaminem, i podgrzać bez rozmrażania w piekarniku nagrzanym do 190°C przez około 10 minut.
