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These cheesy kimchi pancakes require minimal prep and only 20 minutes to cook. They also provide a clever way of using up leftovers. Isn’t it a great lunch solution? | omnivorescookbook.com

Cheesy Kimchi pancake

By Maggie Zhu
5 from 3 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 to 10 pancakes
These cheesy kimchi pancakes require minimal prep and only 20 minutes to cook. They also provide a clever way of using up leftovers. Isn’t it a great lunch solution?

Ingredients

  • 1 cup all-purpose flour
  • 1 cup water
  • 2 cups kimchi , cut into bite sized pieces
  • 1 cup chopped leftover meat such as roast chicken, beef, or pork
  • 4 eggs
  • 1/3 cup mozzarella cheese , shredded
  • 2 teaspoons gochujang (Korean hot pepper paste) (Optional)
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil

spicy mayo sauce

Instructions

  • Combine flour and water in a large bowl. Mix well until it becomes a smooth and thin batter.
  • Add kimchi, eggs, cheese, and gochujang (if using). (*See footnote) Mix well. The batter will be very runny but should be able to coat a spoon. If you find the batter too thin, blend in a bit more flour and mix well again.
  • Combine all the ingredients for the sauce in a small bowl. Mix well and set aside.
  • Cook pancakes one at a time. Add 1 teaspoon vegetable oil in a nonstick skillet and heat over medium heat. When oil is warm, add a ladle of batter into the center of the skillet. Quickly swirl the skillet to let batter spread into a thin disc. Spread the batter evenly with the back of the ladle. Cook for 1 to 2 minutes until the bottom is firm and slightly browned. Flip and cook the other side until the batter sets, about 1 minute. If the skillet gets hot and starts to smoke, turn to medium low heat or remove the skillet from heat for 30 seconds to cool.
  • Transfer the pancake to a plate and continue to make pancakes with the rest of the batter.
  • Serve warm with sauce.

Notes

  1. If you are using gochujang, be sure to dissolve it thoroughly in the batter. The paste is very, very thick. If you don’t mix it well, you might end up with a huge chunk of paste in a single pancake.

Nutrition

Serving: 93g, Calories: 159kcal, Carbohydrates: 11.8g, Protein: 8.8g, Fat: 8.2g, Saturated Fat: 2.1g, Cholesterol: 79mg, Sodium: 431mg, Potassium: 64mg, Sugar: 1.3g, Vitamin A: 150IU, Calcium: 50mg, Iron: 1.1mg