Savory Kimchi Pancake

Claire’s go-to comfort food on a rainy, low energy day. Think crispy edges, rich umami all in a batter that comes together with just 5 simple ingredients. It’s the perfect way to give new life to overly sour, well-fermented kimchi—no longer a background note, but the star of your meal.

Prep: 10 minutes | Cook: 20 minutes | Serves 2-3 people with 3 pancakes

Ingredients

1.5 cup Cozy Cabbage OG Spicy Kimchi
0.5 onion
1.5 cup Korean frying mix (twigim-garu)
1 cup cold water*
1 can of canned tuna (optional**)

6 tbsp cooking oil

*use cold water for crispier edges
**add your favorite protein to make it a heartier pancake!

Instructions

  1. In a mixing bowl and squeeze out the juice from the kimchi. Chop the kimchi into bite size pieces and place in the mixing bowl.

  2. Thinly slice the onion and add it to the bowl.

  3. Add frying mix and stir until the kimchi and onion are evenly coated.

  4. Gradually pour in cold water, mixing as you go, until the batter reaches a pancake-like consistency.

  5. Heat a frying pan over high heat and add 2 tbsp of cooking oil. Swirl the pan so the oil coats the surface. When the oil moves easily across the pan, it’s hot enough.

  6. Reduce heat to medium. Pour about ⅓ of the batter into the pan, spreading it evenly with a spatula for consistent thickness.

  7. Cook for about 2 minutes, then flip. If you don’t see oil bubbling at the edges, add 1 tbsp more oil.

  8. Continue flipping occasionally until both sides are golden brown and crispy.

  9. Transfer to a plate. Repeat with the remaining batter to make 3 pancakes total.

  10. Enjoy hot with rice!