Korean Kimchi and Zucchini Pancakes Recipe
Crispy on the edges and soft in the middle, these pancakes made with chopped kimchi and grated zucchini are a perfect snack to share at the table. In Korea, such pancakes are often fried on rainy days – there’s even a joke that the sound of a sizzling pan resembles falling rain. The flavor is a bit like potato pancakes combined with spicy fermented cabbage.
Kimchi-jeon to popularny w Korei barowy „anju” – przekąska podawana do alkoholu, często robiona z resztek kimchi, gdy jest już mocniej sfermentowane i ma intensywniejszy smak.
These pancakes combine the comforting crispiness of classic potato pancakes with the deep, tangy heat of kimchi, giving you a quick, shareable dish that feels both familiar and excitingly different.
Dlaczego ta wersja działa
- Tarta cukinia dodaje soczystości, ale po mocnym odciśnięciu nie rozmiękcza ciasta.
- Ciasto o konsystencji gęstej śmietany łatwo rozprowadzić w cienki, równy placek.
- Smażenie na dobrze rozgrzanym oleju daje chrupkie brzegi bez nadmiernego nasiąkania tłuszczem.
Chef's tips
Squeeze both the kimchi and zucchini really well – too much moisture will make the pancakes soggy and harder to crisp up. Fry them fairly thin and don’t overcrowd the pan so the edges can brown nicely.
How to serve
Serve stacked on a large platter with the dip in a small bowl in the center for sharing. Add extra sliced spring onion and a few chili flakes on top for color and heat. They also pair well with a simple cucumber salad or other Korean banchan.
Na co uważać
- Jeśli masa zacznie wodnić się w misce, delikatnie ją przemieszaj i usmaż od razu, zamiast dosypywać dużo mąki.
- Nie przykrywaj patelni pokrywką – para sprawi, że placki stracą chrupkość.
Zamienniki
- Zamiast dymki możesz użyć szczypiorku lub cienko pokrojonej cebuli.
- Jeśli nie masz octu ryżowego do dipu, użyj jabłkowego lub białego winnego.
- Część mąki pszennej możesz zastąpić skrobią ziemniaczaną dla jeszcze chrupszego efektu.
Ingredients
- kimchi well squeezed from the brine - 200 g
- zucchini medium - 1 piece
- wheat flour about 1 cup, lightly heaped - 120 g
- water cold - 120 ml
- egg size M - 1 piece
- spring onion - 2 pieces
- garlic - 1 clove
- soy sauce for the batter - 1 tablespoon
- vegetable oil for frying, more if needed - 4 tablespoons
- soy sauce for the dip - 2 tablespoons
- rice vinegar for the dip - 1 tablespoon
- sesame oil for the dip - 1 teaspoon
- sesame seeds for sprinkling on the dip - 1 teaspoon
Preparation
- Finely chop the kimchi on a cutting board. If it’s very wet, gently squeeze it over a bowl to remove the excess liquid.
- Grate the zucchini on the coarse side of a grater. Lightly salt, mix, and set aside for 5 minutes to release some juice, then squeeze it out in your hands or through a cloth.
- Slice the spring onion into thin rounds. Finely chop the garlic or press it through a garlic press.
- In a large bowl, mix the flour, water, egg, 1 tablespoon of soy sauce, and the garlic. Whisk or stir with a spoon until you get a smooth, fairly thick batter without lumps.
- Add the chopped kimchi, squeezed zucchini, and spring onion to the batter. Mix thoroughly. The mixture should be thick but spreadable with a spoon; if it’s too thin, add a bit more flour, and if it’s too thick, add a splash of water.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Spoon 2–3 tablespoons of batter per pancake onto the hot oil, shaping thin pancakes about 8–10 cm in diameter.
- Fry the pancakes for 3–4 minutes on each side, until the edges are golden and crispy and the centers are cooked through. Reduce the heat if needed so they don’t burn. Transfer to a plate lined with paper towel as they’re done.
- Meanwhile, make the dip: in a small bowl, mix 2 tablespoons of soy sauce, the rice vinegar, and sesame oil. Sprinkle the top with sesame seeds.
- Serve the pancakes hot or warm, dipping them in the soy–sesame sauce.
Storage
Usmażone placki trzymaj w lodówce do 2 dni, przekładane papierem, bo lubią się sklejać. Po schłodzeniu miękną, więc odgrzej je na suchej patelni lub w piekarniku, aż brzegi znów zrobią się złote i sztywne.
I love making these on lazy evenings when I have leftover kimchi in the fridge. They come together quickly, and the sizzling sound and spicy aroma instantly make the kitchen feel cozy.
