During the busy holiday season, a quick and comforting meal is always welcome. I love savory pancakes, especially kimchi pancakes! They are a snap to put together and clean up is a breeze.
Kimchi jun or pancakes are a classic Korean dish. While ground pork is the typical protein in this dish, I had some mild Italian sausage in the refrigerator and it was a perfect pairing with the tangy and crunchy kimchi. And speaking of kimchi, it’s best to use a batch that is a bit aged, i.e. super fermented and funky. If you are a fan of kimchi, you’ll love this dish!
You can also make a large batch of these pancakes to freeze and enjoy later.
- 1 cup cabbage kimchi, drained and chopped
- 1 large egg, beaten
- 1 cup all-purpose white flour
- ½ teaspoon granulated sugar
- 1 cup ice water
- 4 ounces mild pork sausage or ground pork
- 2-3 green onions, thinly sliced crosswise
- Cooking oil
- Simple dipping sauce (recipe below)
- Blot the drained kimchi with a paper towel to soak up the excess liquid.
- In a large bowl, whisk together egg, flour, sugar, and enough ice water until the consistency is that of thick pancake batter.
- Add the sausage to the batter, crumbling it as you add it to the bowl. Add the kimchi and green onions. Mix until thoroughly combined.
- Heat a couple of cooking oil in a large non-stick skillet over medium-high heat. Once the oil starts shimmering, scoop about a ½ cup of the batter to the skillet, spreading it to make it as thin as possible to about a 6-inch diameter. Cook until lightly browned, about 2-3 minutes. Flip and cook until done, about another 2-3 minutes. Repeat with the remaining batter.
- You can eat it as-is or serve it with a simple dipping sauce of 2 parts soy sauce to 1 part white vinegar or rice vinegar.
Monday – Vodka Cream Pasta by MealDiva
Tuesday – Bacon Cheddar Potato Pancakes with Dijon Maple Syrup by Nik Snacks
Wednesday – Vegetable Mac & Cheese Casserole by Momma’s Meals
Thursday – Hearty Chili with Beef, Beans, and Roasted Red Peppers by The Perfect Brownie