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Dinner · 20 min · 2 pancakes

Kimchi pancake

A wet batter, a lot of chopped kimchi, hot oil. Crisp edges, sour middle.

The sheet · 2 pancakes · 20 min

easy

Why tonight. A wet batter, a lot of chopped kimchi, hot oil. Crisp edges, sour middle.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • kimchi
  • flour
  • eggs
  • scallion

Good if you have them, fine if you do not: sesame oil.

Method

  1. Squeeze the kimchi out and use the brine in the batter — that liquid is seasoning, color and acid at once.
  2. The batter should be thin, barely enough to bind. Thick batter gives you a doughy pancake with kimchi in it.
  3. More oil in the pan than feels right. It is shallow-fried rather than griddled, and that is where the crisp edge comes from.
  4. Press it flat and cook it longer than seems necessary on each side. Limp kimchi pancake is undercooked kimchi pancake.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

kimchi
Sour, spicy and funky, and older is better for cooking.
flour
Thickener and structure. Raw flour tastes like paste, so it wants a minute of cooking in fat before liquid arrives — that minute is the difference between a sauce and a lumpy disappointment.
eggs
The cheapest way to turn a side dish into dinner.
scallion
Two ingredients on one stalk.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy kimchi and flour workBack to the ranking