Kimchi Pancakes
Crispy kimchi pancakes with a tangy kick, made with cornmeal and semolina for added texture. Perfect for brunch, served with reserved kimchi liquid for dipping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Nonstick skillet
- Crepe pan
- Spatula
- Paper towel
- Cooling rack
- Stove
- Plate
- Chef's knife
- Cutting board
- Citrus press
Ingredients
- 2/3 cup all-purpose flour
- 3 tablespoons medium-grind cornmeal, such as Bob’s Red Mill
- 3 tablespoons semolina flour
- 2 tablespoons cornstarch
- 1 1/2 cups kimchi, drained and chopped, 1/4 cup liquid reserved
- 1 1/3 cups ice-cold sparkling water
- 1/2 cup plus 8 teaspoons grapeseed or canola oil
- 4 large eggs
- Togarashi (Japanese chile flakes blend) to taste
- Lemon wedges, for serving
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