Craving a warm, savory snack on a rainy day? Try these Crispy Kimchi Pancakes made with tempura flour for an extra light and crunchy texture. This easy Korean recipe comes together in minutes with just a few simple ingredients. Perfect as a snack, side dish, or even a beer companion!
Ingredients (Makes 3 pancakes, approx. 15cm each)
- 100g kimchi
- 2 tbsp kimchi juice
- 1 green chili pepper (optional)
- 1 cup tempura flour (about 100g)
- 180ml water
- Cooking oil (for frying)
Instructions
1. Prepare the Ingredients
Finely chop the kimchi and green chili pepper.
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2. Make the Batter
In a mixing bowl, combine kimchi, chili pepper, kimchi juice, and tempura flour.
Pour in 180ml of water and mix until smooth.
3. Cook the Pancakes
Heat a nonstick pan over medium heat and add enough oil to coat the surface. Scoop the batter into the pan and spread it thinly.
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Pan-fry until golden brown and crispy on both sides.
4. Serve and Enjoy
Transfer to a plate and serve as-is or with a dollop of mayonnaise for extra richness.
Tips for the Crispiest Kimchi Pancakes
- Preheat your pan thoroughly and use enough oil for a crunchy edge.
- Let one side cook fully before flipping—frequent flipping reduces crispiness!
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