김치파전/kimchi Pancake Recipe

Chop the kimchi into roughly 1/2-inch pieces. Drain lightly, reserving at least 2 tablespoons of kimchi juice to add into the batter for flavor. If kimchi is extremely wet, squeeze lightly in a sieve to remove excess liquid but keep flavor.

Trim the roots and any wilted tops from the scallions and cut into 2–3 inch lengths. If using other add-ins (onion, carrot), slice them thinly so they cook through quickly.

Combine dry ingredients

In a large mixing bowl whisk together the all-purpose flour, rice flour (or cornstarch) if using, kosher salt, sugar, and black pepper until evenly combined.

Add wet ingredients

In a separate bowl lightly beat the eggs with the cold water and ice water. Stir in the 2 tablespoons reserved kimchi juice. Pour the wet mixture into the dry ingredients and whisk briefly until just combined — a few lumps are okay. Overmixing will develop gluten and make the pancake heavy.

Fold in the chopped kimchi, sliced scallions, and any optional vegetables until evenly distributed. Let the batter rest 5–10 minutes in the fridge; this helps the rice flour hydrate and improves texture. If batter seems too thick (should be pourable but slightly viscous), add up to 2 tablespoons more cold water or 1 tablespoon at a time.

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon of vegetable oil and swirl to coat. The pan should be hot enough that a drop of batter sizzles on contact.

Pour or ladle about 3/4 to 1 cup of batter into the pan for a 9–10 inch pancake (adjust quantity for pan size). Using the back of the ladle, quickly spread the batter into a thin, even circle about 6–8 inches across. If you prefer many smaller pancakes, use 1/4 cup batter portions.

Drizzle a little more oil around the edges of the pancake and under any exposed kimchi pieces. Cook undisturbed 3–4 minutes until the bottom is golden brown and crisp. Reduce heat to medium if the pancake is browning too quickly.

Carefully flip the pancake using a large spatula (or two spatulas). Add another 1 tablespoon oil if the pan looks dry. Cook the second side 2–4 minutes until golden and cooked through. For thicker pancakes, cover the pan briefly (30–60 seconds) after flipping to help the center cook without burning the exterior.

Transfer the cooked pancake to a wire rack or plate. If making multiple pancakes, keep finished pancakes warm in a low oven (200°F / 95°C) while you cook remaining batter, and add oil between batches as needed.

Finish by brushing or drizzling a small amount (about 1 tsp) of toasted sesame oil over the pancake and sprinkling optional toasted sesame seeds. Slice into wedges and serve hot.

In a small bowl combine the soy sauce, rice vinegar, water, gochugaru, minced garlic, sesame oil, thinly sliced scallion, and optional sugar or honey. Stir until sugar dissolves. Taste and adjust: add more vinegar for tang, more soy for saltiness, or a pinch more sugar to balance.

Serve the dipping sauce alongside the hot kimchi pancake.