Crispy, savory, and absolutely delicious, these Kimchee Pancakes are one of the many incredible ways to eat kimchee. Diana knocked it out of the park on this recipe and it’s incredible!
It’s also a part of my Korean BBQ Dinner Party – which you should totally make this season. It’s incredible!
Crispy, savory, and absolutely delicious, these Kimchee Pancakes are one of the many incredible ways to eat kimchee.
- 2 tablespoons olive oil
- 1 cup kimchi
- 1/4 cup kimchi juice
- 2 green onions thinly sliced
- 1 teaspoon sugar
- 2 cups korean pancake mix
- 1½ – 2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 strips pork belly or 4 strips of bacon sliced 1/4 inch or thinner
For the Dipping Sauce
- 3 green onions thinly sliced
- 1 jalapeño de-seeded and cut into a small dice
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru
- 1/4 cup soy sauce
Place kimchi in a bowl and cut with scissors into 1-inch pieces.
In a bowl, combine the kimchi juice, green onion, sugar, pork belly, korean pancake mix, salt and pepper and give it a stir. Slowly add the water and mix.
In a large cast iron skillet, heat the olive oil over medium high heat.
Add 1 ½ cups of the mixture into the pan and spread in pan. Give the pan a shake to level out the ingredients and let cook for 5-6 minutes. Drizzle a few teaspoons of oil on top of the pancake mixture before flipping and continue to cook until golden brown and crisp and the pork belly is cooked, about 5-6 minutes more. Transfer to a wire rack to let any excess oil drain and eat with dipping sauce.
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