Description
These Korean Kimchi Pancake Wraps offer a flavorful and crispy twist on traditional pancakes by incorporating tangy kimchi and fresh green onions. Perfect as a snack or appetizer, they are quick to make and delicious served with a soy sauce dipping sauce.
Ingredients
Scale
Batter Ingredients
- 2 cups all-purpose flour
- 1 ½ cups water
- 1 teaspoon salt
- 1 large egg
- 1 teaspoon sesame oil
Fillings
- 1 cup kimchi, chopped
- 2 green onions, finely sliced
For Cooking
- 1 tablespoon vegetable oil (for frying)
For Serving
- Soy sauce (for dipping)
Instructions
- Prepare the batter: In a large mixing bowl, combine the all-purpose flour, water, and salt. Whisk thoroughly until the mixture is smooth and free of lumps.
- Add the kimchi mixture: Stir in the chopped kimchi, finely sliced green onions, egg, and sesame oil into the batter until all ingredients are well combined.
- Heat the skillet: Place a non-stick skillet over medium heat and add the vegetable oil, allowing it to warm evenly.
- Cook the pancake: Pour approximately ½ cup of the batter into the skillet, spreading it evenly into a thin layer to form the pancake.
- Cook first side: Let the pancake cook for 3 to 4 minutes until the edges start to crisp and the bottom turns golden brown.
- Flip the pancake: Carefully turn the pancake over and continue cooking for another 3 to 4 minutes until the other side is golden brown and the pancake is cooked through.
- Repeat cooking: Remove the finished pancake from the skillet and repeat the process with the remaining batter, adding more vegetable oil as needed.
- Serve: Cut the pancakes into wedges and serve warm alongside soy sauce for dipping.
Notes
- Make sure the batter is thin enough to spread easily — add a little more water if needed.
- Using a non-stick skillet ensures even cooking and easy flipping.
- Feel free to adjust the amount of kimchi based on your preference for spice and tanginess.
- Serve immediately for the crispiest texture.
