Sort ingredients
raindropcastles
QR Code
Listen
Pdf
In a bowl, combine water, Korean pancake mix, and chopped kimchi (slice the kimchi if needed).
Gently stir the mixture until just combined, being careful not to overmix. This will help achieve a crispier texture. Avoid overmixing to prevent gluten from forming, which can make the pancakes chewy (unless you prefer a mochi-like texture!).
Heat 1 tablespoon of cooking oil in a pan over medium heat for about 1 minute.
Once the pan is hot, pour in a ladle of batter (approximately ½ cup) and quickly spread it out to form a thin layer.
Cook the pancake for 3–4 minutes, until the bottom is golden brown.
Flip the pancake and cook for another 2–3 minutes. Add more oil to the pan if needed.
Flip the pancake once more, cooking each side until lightly browned and crispy.
To store leftovers, place them in a resealable bag and freeze. When ready to reheat, pop them directly into the air fryer (frozen) at 400°F for 7-10 minutes, until they're hot and crispy again.