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.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🍿
Snack
🎉
Party
🌶️🌶️
Hot
Spicy
Salty
Umami
Crunchy
Warming
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
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
Main Ingredient:
kimchi
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
In fridge:
2 days
Freezing:
Yes
Usmażone placuszki przechowuj w lodówce, oddzielone papierem do pieczenia, aby się nie sklejały. Podgrzewaj na suchej patelni na małym ogniu lub w piekarniku, aż znów będą chrupiące. Możesz je też zamrozić w pojedynczej warstwie, a potem przełożyć do woreczka.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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