Elevate your brunch game with these irresistible kimchi pancakes! Packed with umami and a delightful crunch, they bring a unique twist to your morning routine, perfect for sharing with friends or savoring solo.

Why I Love This Recipe

I stumbled upon kimchi pancakes during a weekend brunch at a cozy Korean café. The moment I took a bite, I was hooked! The spicy and tangy flavors combined with the crispy edges made me realize how versatile pancakes can be beyond the sweet realm.

Why You’ll Love It Too

  • Quick and easy to prepare in just 20 minutes.
  • Packed with bold flavors that excite the palate.
  • Perfect for sharing or enjoying solo.
  • Gluten-free variation possible by using rice flour.
  • Family-friendly dish that introduces new tastes.

Ingredient Notes

• 1 cup kimchi: Look for well-fermented varieties at your local Asian market for the best flavor.
• 2 tablespoons rice flour: This gives the pancakes a wonderful crispy texture; substitute with regular flour if preferred.
• 1 pound tofu: Firm tofu works best, adding protein and creaminess; you can use tempeh for a different flavor.
• 1/2 cup green onions: Fresh green onions add a mild onion flavor; you can substitute with chives if desired.

Step-by-Step Instructions

  1. In a bowl, crumble the tofu and mix it with the kimchi, green onions, and rice flour until well combined.
  2. Heat a non-stick skillet over medium heat and add a drizzle of oil.
  3. Spoon the mixture into the skillet, flattening it into pancake shapes, and cook for about 3-4 minutes on each side until golden brown.
  4. Serve hot with a dipping sauce of soy sauce mixed with a splash of rice vinegar for extra zing.

Things I’ve Learned

When making kimchi pancakes, ensure the batter is not too wet for crispy results. Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture. You can also make the batter ahead of time and cook the pancakes fresh in the morning for the ultimate brunch experience.

FAQs

Q: Can I substitute any of the ingredients?

A: Yes, most ingredients can be substituted with similar alternatives while maintaining the overall flavor profile.

Q: How should I store leftovers?

A: Store covered in the refrigerator for up to 3 days for best quality and freshness.

Q: Is this recipe gluten-free?

A: Check that all ingredients are certified gluten-free, especially any processed items or seasonings.

Four-Ingredient Kimchi Pancakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 cup kimchi
  • 2 tablespoons rice flour
  • 1 pound tofu
  • 1/2 cup green onions

Instructions

  1. Dice the kimchi and chop the green onions finely while pressing the tofu to remove excess moisture.
  2. In a bowl, crumble the tofu and mix it with the kimchi, green onions, and rice flour until well combined.
  3. Heat a non-stick skillet over medium heat and add a drizzle of oil.
  4. Spoon the mixture into the skillet, flattening it into pancake shapes, and cook for about 3-4 minutes on each side until golden brown.
  5. Serve hot with a dipping sauce of soy sauce mixed with a splash of rice vinegar for extra zing.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!