So good. So easy. Heck, you can even eat ‘em for breakfast. (Oh, wait, these would be amazing with a fried egg on top. Fried eggs on everything. Ok, ok, back to our regularly scheduled programming.)
Here are my only words of wisdom: get. good. kimchi. With a solid amount of brine.
It seems obvious in hindsight, right? I had kimchi from the grocery store, which worked great for some Korean BBQ tacos I made, but for this recipe in particular it didn’t quite make the mark. Good, but they can be better next time. (Shocking, Jewel doesn’t carry good kimchi. There was literally one brand available, tucked away in the strangest spot. We’re all just doing the best we can, right?)
Sidebar: Next time I make these, I’m getting kimchi from Crisp. It’s a Korean BBQ spot in Lakeview and their sides of kimchi are SO BIG and SO FLAVORFUL. (I’ll stop shouting.) I went for the first time recently and ordered a side of kimchi with my wings, thinking, ok, it will be a little side dish. Noooope. Big old plastic takeout container full of salty, brine-y kimchi. I had so much leftover, even with my human-garbage-disposal of a boyfriend Kaz helping me, that I had to take it to go. We went to the movies straight after and I was seriously tempted to keep eating it and unleash all those smells in the theater, but I’m not a monster.
Long story short – kimchi is the key in kimchi pancakes. (Smacks palm against forehead.)
Here’s the recipe from Bon Appétit. Go step up your pancakes for dinner game. Which probably doesn't need stepping up, but you get my point.
Kimchi Pancakes
From Bon Appétit
Ingredients
1 large egg
1 tbsp. kimchi brine
¼ cup soy sauce, divided
¾ cup plus 1 tbsp. all-purpose flour
1 ½ cups kimchi
4 scallions
4 tbsp. grapeseed or other neutral oil, divided
3 tbsp. unseasoned rice vinegar or distilled white vinegar
Pancakes
Crack egg into a medium bowl. Add kimchi brine, 1 tbsp. soy sauce and ¼ water. Whisk to combine.
Whisk in ¾ cup plus 1 tbsp. flour
Coarsely chop 1 ½ cups kimchi, add to bowl and stir to combine.
Thinly slice 4 scallions on a diagonal. Add half to batter. Reserve remaining for that Instagram-worthy plating.
Heat 1 tbsp. oil in a medium nonstick skillet over medium-high. Drop ¼-cupfulls of batter into the skillet. (You’ll probably be able to cook two at a time.)
Cook pancakes until golden brown on first side, 2-3 minutes, then flip and cook another 2-3 minutes, or until as golden brown as you like them.
Transfer to a wire rack to cool, or plate with paper towels if you don’t have a wire rack. (Something to let the excess oil go somewhere.)
Repeat until batter is finished.
Make the dipping sauce: Combine 3 tbsp. vinegar and remaining 3 tbsp. soy sauce.
Serve on a platter with scallions to garnish, soy sauce to dip and eat. Eat. Eat.
Notes
The soy sauce was a nice side, but a little powerful for my taste buds. I might try this with spicy sriracha mayo next time.
I didn't take my own advice and skipped the scallions. That could also be part of my flavor problem. Sometimes I'm a lazy cook...
Again, a PSA: get good kimchi. And maybe scallions, too.
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