Tuesday, December 4, 2018

Kimchi Pancakes – Come for the Savory Pancake, Stay for the Dancing Fish Flakes

I remember getting a request for kimchi pancakes many years ago, and while I recall being intrigued, apparently not enough to actually research the recipe, and do a video for it. That all changed after seeing it on a local bar menu, where Michele and I enjoyed not one, but two orders of these incredibly tasty, and visually thrilling, savory pancakes.

I loved the taste and texture, but what really got my attention were the dancing bonito flakes on top. I’d never seen anything quite like that, and found it as mesmerizing, as I did delicious. As I mentioned in the video, those kimchi pancakes came with a little drizzle of spicy mayonnaise, which depending on how decadent of an experience you’re going for, isn’t a bad idea, especially if you plan on frying these up, and cutting them in wedges to serve as a snack at a party.

If you want a thicker, and more substantial kimchi pancake, you want to use less liquid, or more flour, so that your batter isn't quite as runny as mine. Personally, I enjoy this style a little more, since you end up with a thinner pancake that’s crispy around the edges, but still moist and tender inside. Having said that, you should definitely experiment with different textures to see what you like best.

These are also a perfect catchall for leftover meat and vegetables. Just chop it up, toss it in, and see what happens. Speaking of seeing what happens, if you want to watch fish flakes dance, you’ll have to find some bonito, which means finding an Asian market, or buying them online, and I highly recommend you do just that. Either way, I really do hope you give these a try soon. Enjoy!

Ingredients for 4 Appetizer Size Kimchi Pancakes:
1 1/2 cup chopped drained kimchi (12 ounce jar)
1 large egg
3 tablespoons kimchi juice
1/4 cup water
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon sesame oil
1/2 cup thinly sliced green onions
about 3/4 cup all purpose flour, or as needed
4 tablespoons bonito flakes for the top, optional


Jim said...

Korean Okonomiyaki, right down to the bonito flakes... Looks fantastic!

Portland Tim said...

This reminds me of something I was served while I was in Korea on a business trip that they referred to informally as “Korean pizza”. It had seafood as vegetables incorporated into the “pizza”. It was about 16 inches in diameter and wasn’t sliced. Each person would tear off a piece and dip in into various sauces. One was an Asian soy sauce; another was a spicey red sauce. It would be a great appetizer at a dinner party. I’m definitely going to try this.

Unknown said...

I made this for dinner tonight and it was so good! Seriously better than the restaurants! My boyfriend didn't believe I made this proving how good it was. Thank you so much for posting this. Your recipes never fail me. I served it up with some spicy mayo 😋

Unknown said...

My favorite version of a Korean pancake, which usually end up gummy for me. It's become one of my routine banchan recipes, and topped with a fried egg has become one of my favorite breakfasts. Great work!