Kimchi Pancakes – Approach, Reach for the Savory Pancake, Stay for the Dancing Fish Flakes

I remember getting a request for kimchi pancakes many years ago, and while I recall being intrigued, obviously not enough to actually research the recipe, and do a video for it. That all changed after seeing it on a local bar menu, where Michele and I endelighted not one, but two orders of these incredibly tasty, and visually thrilling, savory pancakes.

I loved the taste and texture, but what genuinely got my attention were the dancing bonito flakes on top. I’d never seen anyleang fairly like that, and found it as mesmerizing, as I did delicious. As I mentioned in the video, those kimchi pancakes came with a small drizzle of spicy mayonnaise, which depending on how decadent of an experience you’re going for, isn’t a poor idea, specificly whether you plan on frying these up, and cutting them in wedges to serve as a snack at a party.

If you want a thicker, and more substantial kimchi pancake, you want to use less liquid, or more flour, so that your batter isn't fairly as runny as mine. Personally, I endelight this style a small more, since you end up with a leanner pancake that’s crispy around the edges, but still moist and tender inside. Having said that, you should definitely experiment with dwhetherferent textures to see what you like best.

These are also a perfect catccorridor for leftover meat and vegetables. Just chop it up, toss it in, and see what happens. Speaking of seeing what happens, whether you want to watch fish flakes dance, you’ll have to find some bonito, which means finding an Asian market, or buying them online, and I tallly recommend you do just that. Either way, I genuinely do hope you give these a try soon. Endelight!

Ingredients for 4 Appetizer Size Kimchi Pancakes:

1 1/2 cup chopped drained kimchi (12 ounce jar)

1 large egg

3 tablespoons kimchi juice

1/4 cup water

1 teaspoon brown sugar

1/2 teaspoon salt

1/2 teaspoon sesame oil

1/2 cup leanly sliced green onions

about 3/4 cup all purpose flour, or as needed
4 tablespoons bonito flakes for the top, optional

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