Extra Crispy Kimchi Pancakes (Gluten-Free + Easy!)
Rainy days call for something crispy, savory, and soul-warming—like these extra crispy Kimchi Pancakes. As a kid, I loved watching my mom fry these until golden and serve them with a salty, spicy dipping sauce. This version is gluten-free, kid-approved, and easy to spice up with gochujang if you're into that sort of thing.
Servings: 3 servings
Ingredients
- 1 cup gluten free all-purpose flour
- 3 tbsp potato starch or corn starch
- 1 tsp baking powder
- 1 cup cold water
- 2 tbsp kimchi juice plus more if needed
- 1 cup well fermented kimchi chopped (use vegan kimchi to make vegan pancakes)
- 1/2 onion thinly sliced
- 2 green onions thinly sliced
- Avocado oil or your favorite cooking oil, for cookjing
Dipping Sauce (Optional)
- 1 tbsp tamari sauce or soy sauce
- 1 tbsp vinegar
- 1 tbsp water
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp toasted sesame seds
- 1/4 tsp gochugaru OPTIONAL
Instructions
- If using, combine all ingredients for the dipping sauce in a small bowl and set aside.
- In a large mixing bowl, stir together flour, potato starch, and baking powder.
- In a separate bowl, stir together water and kimchi juice. Slowly add this to the flour mixture while whisking until smooth.
- Add kimchi, onion, and green onion, and fold to combine. Add more water if the batter seems too thick - the batter should be like a thin pancake batter.
- Add 1 tbsp of avocado oil in a skillet over medium high heat.
- Scoop out some of the batter on the skillet and spread in a thin even layer (the amount of the batter will depend on the size of the pan - I was able to make 3 pancakes in a 9-inch skillet).
- Cook for 3 minutes, until the edges are golden. Flip, add more oil to the sides, then tilt the pan so the oil can spread out through the bottom.
- Press the pancake down with a spatula, then cook for another 3 minutes until crisp and brown on the bottom.
- Remove from the pan, then repeat with the rest of the batter.
- Slice into bite sized pieces and serve with the dipping sauce, if using.
Video
Notes
- Vegan Kimchi Pancakes: You can make a vegan version of this recipe by using vegan kimchi.
- This kimchi pancake recipe is best eaten right away but leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
- To reheat, pan fry for 2 minutes per side over medium high heat. I personally like air fry at 400 degrees F for 3 minutes per side.
Nutrition
Serving: 1serving - makes 3 | Calories: 344kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 199mg | Potassium: 321mg | Fiber: 6g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 3mg