Korean · snack
30m
Total time
2
Servings
800
kcal
easy
Difficulty
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FAQ · Things people ask
Using well-fermented, slightly sour kimchi is key as it provides a richer flavor and depth. If your kimchi is very fresh, let it sit out at room temperature for a few hours or add a tiny bit of vinegar to the batter.
Ensure your pan is hot and use enough oil to shallow-fry the pancake. Don't overcrowd the pan, and resist the urge to flip too early—let it get a nice golden crust on one side before flipping.
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