You can find many variations of kimchi pancakes but I love this version as I used a mixture of tapioca starch and rice flour to give a chewy touch on the pancake. It’s gluten free and it’s absolutely delicious!
In case you did not notice, I did white cabbage kimchi instead of Napa cabbage, they are much more accessible than Napa, for those who wants to make kimchi but don’t find Napa at your local groceries.
Calorie: 235kcal | Carb: 29g | Protein: 3g | Fat: 12g
Makes 1 large pancake (serve 2 as a starter)
Ingredients
- Approx. 1 cup white cabbage kimchi
- 4 heap tbsp tapioca starch
- 4 heap tbsp rice flour
- 1 tsp sugar
- 2 tsp sesame oil
- 1 tbsp soy sauce
- Approx. 1/4 cup water to loosen
- Oil for frying (medium-medium high heat)
Dipping sauce
- 1 tsp sugar
- 1 tbsp light soy sauce or fish sauce
- 1 tsp toasted sesame seeds
- 1 heap tsp gochugaru
- 1-2 tbsp water
Recipe Preparation
Mix together kimchi, sugar, soy sauce, sesame oil and flours in a large shallow bowl with spatula until roughly combined, if the mixture looks dry, add a couple of tablespoons of water per interval to loosen mixture, until a pancake-looking batter is formed and no dry bits remain. It all depends on if you have more kimchi juice in your mixture or not.
Make dipping sauce
Add sauce ingredients in a small bowl, whisk to combine, set aside to serve.
Heat oil in an approximately 22cm frying pan on medium high heat. Add kimchi pancake mixture into pan, spread out batter evenly to form a round, cook until edges look set, about 3 minutes. If the pancake can slide without resistance while you whirl the pan, it is ready to flip. Cook the other side for 2-3 minutes further. Serve warm with dipping sauce.