Korean Food, Baking, DIY's & So Much More!

Kimchi Curry Pancakes

 

Kimchi curry pancakes are my father’s all time favorite Korean snack.  He could easily have them as entire meal on their own though they’re best suited as a snack or banchan {side dish}.  That’s how much he loves them.  Today, I’m sharing my mama’s recipe with you.  They only require 4 main ingredients {the other two being water and salt} and are incredibly easy to make.  The addition of curry lends a unique savory balance to the kimchi while the heat of the griddle mellows out the kimchi flavor.  If you’re not a fan of kimchi straight up, try cooking it like this or even in a kimchi stew.  It really transforms the composition of the kimchi from sharp to almost buttery.

In all honesty, “pancake” may be a misnomer as the Korean version is often crispy and crunchy.  This is the case whether they be sweet or savory.  Today is no exception.  Kimchi is the star ingredient that gets wrapped up and fried in a golden, crispy cake.  The sweet rice flour almost melts into a slightly chewy exterior while the curry lends it that golden hue.  The ginger within the curry matches with the ginger in the kimchi and the rest of the spices bring a complexity to the backdrop of each bite.  The curry powder I’m using today is the same one I used in my one pot curry noodles.  It’s a basic one that’s simple to pinch together on the fly, which is why I enjoy using it.

5.0 from 1 reviews
Kimchi Curry Pancakes
 
Author:
Serves: 6 pancakes
Ingredients
  • 1 c unbleached flour
  • 2 tb sweet rice flour
  • Pinch of salt
  • 1 c water
  • 1 c chopped, drained, well fermented kimchi
Curry Powder
  • ½ ts ginger
  • ½ tb cumin
  • ½ tb coriander
  • ½ ts turmeric
Instructions
  1. In a bowl, whisk the flour, sweet rice flour, salt and all the curry powder.
  2. Stir in the water then add in the kimchi. Don't over mix or this will produce a dense pancake.
  3. In a well oiled pan, slicked with a high heat oil {like coconut, canola, grapeseed, veggie, etc}, pour in ¼ c of batter {to make approximately 6 pancakes}.
  4. Only flip when each side is crisp and golden brown. Serve immediately.

 

One thought on “Kimchi Curry Pancakes

  • brian bartkowiak says:

    have u ever tried putting any type flavor syrup over them being “pancakes”? hahahaha- i know not that type but u ever think about it?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: