Heart-Shaped Kimchi Pancakes

Heart-Shaped Kimchi Pancakes

These heart-shaped kimchi pancakes are the perfect way to celebrate Valentine's Day! They’re made with a savory and spicy kimchi batter, then cooked to golden brown crisp perfection. And if you don't have a mold, you can make your own using aluminum foil!

Cook Time
20 minutes
Total Time
25 minutes
Yield
2 servings

Ingredients

  • 1 cup fermented kimchi (150 g), finely chopped
  • 1 green onion, thinly sliced
  • 1 cup all-purpose flour (125 g), or buchim garu (Korean pre-made pancake mix)
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon granulated sugar
  • 1 tablespoon gochugaru, (Korean chile flakes)
  • ½ cup cold water (120 mL)
  • ½ cup kimchi brine (120 mL)
  • 1 tablespoon rice vinegar
  • 4 tablespoons vegetable oil

Special Equipment

  • 1 heart-shaped pancake mold, 7 in (17 cm)

How to Make It

1. Step
In a medium bowl, combine the kimchi, green onion, flour, cornstarch, baking powder, salt, sugar, gochugaru, water, kimchi brine, and rice vinegar and mix well with a spoon.
2. Step
Heat 1 tablespoon of vegetable oil in a nonstick pan over medium high heat until the oil is simmering. Place the heart-shaped mold in the pan, then ladle half of the batter into the mold. Cook until the bottom of the pancake is golden brown and crispy, 3–5 minutes, then remove the mold and flip. Drizzle another tablespoon of vegetable oil around the edges of the pan, then lift the pancake with a spatula to allow the oil to run underneath. Continue cooking until the underside is golden brown and crispy, 3–5 minutes more. Flip the pancake again and cook for 1 minute, then transfer to a plate and repeat with the remaining batter and oil to make a second pancake.
3. Step
Serve warm.
4. Step
Enjoy!

Tags

VegetarianVeganDairy-FreeUnder 1 HourUnder 45 MinutesUnder 30 MinutesSaute PanStove TopValentine's DaySpecial OccasionKoreanOne-Pot or PanAppetizersSpatulaSidesPan Fry

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