scallions, chopped I tried out your recipe and loved adding the egg. If you’re looking for more ways to use up your sour kimchi, check my **If you want to learn more about Korean ingredients, check my 1. World Cuisine I just made these and my wife and I GOBBLED them down! Thank you!!

I’m excited to give them a try!– If the kimchi is in large pieces, it can make flipping the pancake as one piece quite difficult (the large chunks of kimchi creates cracks in the pancake, so the pancake rips easily)Hi Ming, Thanks for trying out my recipe and giving your feedback! Whisk together.

One question though: is it OK to use rice flour instead of regular flour? Get the latest recipes from My Korean Kitchen delivered to your email inbox. I'm Sue, the author/cook/photographer behind My Korean Kitchen. Chef John's kimchi pancakes make for an easy meal you can customize with any leftover meat or vegetables. However, I find that as the ice melts batter consistency changes a little bit.

Yes, thick Buchimgae won’t be crispy at all. Thank you. Thanks.Hi Sue! Original recipe yields 4 servings (4 appetizer-sized pancakes) As you pointed out, rice flour is a good option. I should have specified it more clearly.

Congrats on your cooking skill as well. Serve.

Also, if you make a large volume of batter (like my recipe – you can make 4 large pancakes), it can be refrigerated for later cooking (within 2-3 days). I’m sure this will go well in your buffet food selections. (Cook and finish with this temperature setting.) Sprinkle bonito flakes on top. I think you’ll love Kimchi pancakes. Make sure the oil is spread all the way over the pan.Turn the pancake over when 70% of the pancake is cooked. Do you have an idea of what the problem might be? I kept stealing pieces from the edges ^<__<^;; Anyway, as always your recipes are delicious~ So thanks again for making this blog. But with your help i am learning more, thanks you and your website.

My pancakes ended up turning less red than your finished product and more bland. This is strictly prohibited. When reheating kimchi pancakes, we like to use sesame oil because it imparts a hint of sesame flavor in the pancakes. Tart with pungent kimchi, the pancakes are both satisfyingly chewy and shatteringly crisp. I found them as mesmerizing as … I think it’s OK to use other non-Korean varieties as long as you can handle the heat. Mix pancake flour, water and egg and whisk until well combined. I will definitely be making this recipe.Sue – do you have a gluten-free recipe for the pancake four, using rice flour with another type of gf flour perhaps?Hi Peter, Yes, you can definitely make the pancake with a GF option. It’s delicious! Thanks for your feedback! cup potato starch Set aside. Thanks for sharing your beautiful creation!Atleast now my when it comes to Korean dishes it broaden my knowledge unlike before we only do Korean bbq. I also tend to make Kimchi once it runs out as well. I think that the ice cubes in the batter did the trick! I have constantly kimchi in the fridge and actually all the ingredients are my staples too, so it’ll be a wonderful meal without bothering about grocery shopping! They were really FAT but still really good though. A lot lighter and less chewier. Of course, you'll eat some right away - when the Kimchi marinade is fresh, spicy and assertive. 1 cup mild or spicy kimchi, chopped finely with juices 5. I am glad I found this one, sadly I didn’t have all the kimchi I’d have liked since I wasted most of it on the other recipe that wasn’t good Hi Amanda, I’m so happy to hear that you enjoyed my Kimchi buchimgae recipe!

I’m glad to hear that you’re learning more about Korean food and able to cook more varieties of Korean dishes at home. Thanks for sharing.oh Oh OH!! Get the latest recipes from My Korean Kitchen delivered to your email inbox. I found a recipe for them out of childhood cravings, and the recipe was poorly-constructed. Lauren Habermehl is a recipe developer, food photographer and creator of the blog, Frydae. It will make the perfect appetizer to share with friends. 1/4 cu…

Cook until edges are lightly browned, about 3 minutes.