Heart-shaped kimchi pancakes

Video

Step by Step

Step 1

In a medium bowl, combine the kimchi, green onion, flour, cornstarch, baking powder, salt, sugar, gochugaru, water, kimchi brine, and rice vinegar and mix well with a spoon.

Step 2

Heat 1 tablespoon of vegetable oil in a nonstick pan over medium high heat until the oil is simmering. Place the heart-shaped mold in the pan, then ladle half of the batter into the mold. Cook until the bottom of the pancake is golden brown and crispy, 3–5 minutes, then remove the mold and flip. Drizzle another tablespoon of vegetable oil around the edges of the pan, then lift the pancake with a spatula to allow the oil to run underneath. Continue cooking until the underside is golden brown and crispy, 3–5 minutes more. Flip the pancake again and cook for 1 minute, then transfer to a plate and repeat with the remaining batter and oil to make a second pancake.

Step 3

Serve warm.

Step 4

Enjoy!

Ingredient

Baking powder

0.5 teaspoon 0.5 teaspoon
Granulated sugar

0.25 teaspoon 0.25 teaspoon
All-purpose flour

1 cup 1 cup
Cornstarch

1 tablespoon 1 tablespoon
Kosher salt

0.5 teaspoon 0.5 teaspoon
Rice vinegar

1 tablespoon 1 tablespoon
Vegetable oil

4 tablespoons 4 tablespoons
Fermented kimchi

1 cup 1 cup
Kimchi brine

0.5 cup 0.5 cup
Heart-shaped pancake mold

1 1
Green onion

1 1
Cold water

0.5 cup 0.5 cup
Gochugaru

1 tablespoon 1 tablespoon

Amount Per Serving
	calories	606kcal
	carbohydrates	72g
	fat	30g
	fiber	7g
	protein	10g
	sugar	6g

View nutrition facts

Heart-shaped kimchi pancakes

Summary

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Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

Nutrition Facts

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