Kimchi Pancake (kimchi jeon) is a great comfort food that’s easy to cook at home. It’s savory, salty, spicy, tangy, and crunchy all in one bite. You can eat it by itself or with a dipping sauce. Kimchi Pancake for One can be eaten as your meal to eat with leftovers or served as banchan (side dishes) to your protein of choice. If you prefer, you can add a few tablespoons of chopped leftover bits of meat to make it a complete meal. This is one of my favorite ways to satisfy my kimchi craving without making a big pot of kimchi stew/soup or if I’m tired of eating kimchi plain as a side dish to my dinner.
I’m slowly helping my son get used to eating kimchi by rinsing it, so it is not so spicy when he eats it. He’s also enjoyed adding small amounts of kimchi to fried rice. The next step will be to see how he likes these pancakes. The pancake batter really tones down the spice level, so it is more savory and earthy than spicy.
Kimchi Health Benefits
There are so many nutritionists talking about the benefits of fermented foods for our guts and our overall health. Feeding your gut good bacteria helps with digestion and keeping your blood sugar in check. Many cultures have some version of fermented foods (i.e., kimchi, miso paste, sauerkraut, etc.) so check out some to add to your meals if your doctor thinks it’s a good idea for you!
Can I cook Kimchi Pancake in a stainless-steel pan?
Yes! Stainless-steel pans work just as well as non-stick pans if you know how to heat it up before cooking. You will use more oil than with a non-stick pan, but you won’t have to worry about the non-stick coating of older pans flaking off or leaching into your food.
First, heat the stainless-steel pan on medium heat. To test if it’s the right temperature, splash a little bit of water into the pan. If it evaporates or disappears into the pan, it’s not hot enough. What you are looking for is the water to bead and start jumping around the pan. That’s the perfect temperature to make your stainless-steel pan non-stick.
At this point, when the water is almost gone, carefully add your oil (the oil will make the water splatter when they touch). Then add your food as if you were cooking in a non-stick pan.
Now, if you try to move, turn, or flip the food you’re cooking before it’s ready, the food will stick. Wait another minute or two, then try again. The food will release itself from the pan when it is cooked through enough on that side and you will be able to flip it with ease. Try it out and let me know how this works for you!
Don’t forget to check out these other quick 15-minute recipes as life gets busier and we head into the start of the holiday season:
Kimchi Pancake for One
Equipment
- 1 medium bowl
- measuring cups and spoons
- 1 8" saute pan or larger
- 1 small bowl optional
- 1 Cutting board or plate
- 1 knife
Ingredients
For Pancake
- ⅛ cup all-purpose flour
- ⅛ cup cornstarch
- 1 to 2 tbsp kimchi liquid or water
- ½ cup kimchi
- 3 tbsp canola oil or vegetable oil
For Dipping Sauce (Optional)
- 2 tsp rice wine vinegar or white vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
Instructions
- Heat saute pan on medium heat.
- Put the flour, cornstarch, 1 tablespoon of kimchi liquid or water, and kimchi in a bowl. Mix until well combined. If needed, add up to an additional 1 tablespoon of kimchi liquid or water if the mixture is too dry.
- Once the pan is hot enough, add the canola oil. Pour the mixture into the pan and flatten out as thinly as possible. Cook for 5 to 6 minutes until you can easily lift the pancake up from the pan without it sticking then flip.
- Optional: While the pancake is cooking, mix your dipping sauce. Add the rice wine vinegar, soy sauce, and sesame oil to a small bowl and mix. Set aside.
- Cook the second side for 3 to 4 minutes until it is golden brown.
- Place the kimchi pancake on a cutting board or a plate. Cut into pieces. Serve with dipping sauce, if desired.
