dosirak

A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans&#039; all time favorite dishes. It&#039;s hot, spicy, crispy, a little sweet, sour, and a little salty. It is not only a great snack but also it goes well with rice as a side dish, and is great in lunchboxes in place...

Kimchi pancake (Kimchijeon: 김치전)

cabbage

scallions, chopped

sugar

all-purpose flour

water

vegetable oil

If I have leftovers and refrigerate them, how do I reheat them?

Comment by phenduck on December 24, 2022

&quot;I surprised my wife with this wonderful appetizer!&quot; Your message will make us so happy!

Reply by Maangchi on September 26, 2022

I made this for the first time september 16th 2022 and i was amazed how it came out! I surprised&hellip;

Comment by Shaka@1980 on September 17, 2022

I made this for the first time september 16th 2022 and i was amazed how it came out! I surprised my wife with this wonderful appetizer! I love learning new things! especially following the recipes of my wife&rsquo;s youth!

Hello! Thanks for sharing your great recipes. I have some leftover blended rice flour (a combination of rice and corn&hellip;

Comment by Hello123 on August 5, 2022

Hello! Thanks for sharing your great recipes. I have some leftover blended rice flour (a combination of rice and corn flour?) and I was wondering if I could use that instead of all-purpose flour for kimchi pancakes?

how many pancakes does this recipe itself make? &lt;3

Comment by babywilks4 on May 16, 2022

You need a non-stick pan! : ) It&#039;s one of the most important ingredients to make a crispy and round&hellip;

Reply by Maangchi on March 14, 2022

You need a non-stick pan! : ) It&#039;s one of the most important ingredients to make a crispy and round pancake.

A complete disaster for me. In spite of using plenty of oil, the &#039;pancake&#039; stuck firmly to the pan and&hellip;

Comment by Smithjoong on March 12, 2022

A complete disaster for me. In spite of using plenty of oil, the &#039;pancake&#039; stuck firmly to the pan and disintegrated into bits.

Can I use whole wheat flour? And must I alter the amount?

Comment by caryl on January 17, 2022

Yes, it looks so good! Not greasy but crunchy and fluffy!

Reply by Maangchi on July 11, 2021

Simple lunch and it&rsquo;s soo good &#x2764;&#xfe0f;

Comment by KoreanGF on July 11, 2021

Reply by Maangchi on May 24, 2021

Hi Maangchi Thanks for the kimchi pancake recipe! So easy to put together and taste awesome! Jane Lee

Comment by Autumn Jane on May 24, 2021

Reply by Maangchi on April 1, 2021

I did it ! With homemade kimchi. But not that old... I sadly don&#039;t have a lot of room to&hellip;

Comment by YeTiTiA on March 26, 2021

I did it ! With homemade kimchi. But not that old... I sadly don&#039;t have a lot of room to store it for a long time. It was delicious though. Thank you Maangchi &lt;3

Ooooohhhh. These were a hit! We tried a few types all on the same night. The dipping sauce is especially&hellip;

Comment by Julienne on November 10, 2020

Ooooohhhh. These were a hit! We tried a few types all on the same night. The dipping sauce is especially yummy with these. Thank you again!

also what about self raising flour? as i have self raising flour in the house and my local supermarket only&hellip;

Reply by hannahthelitbanana on August 11, 2020

also what about self raising flour? as i have self raising flour in the house and my local supermarket only has rice flour left due to the pandemic and everyone is staying at home and baking / cooking lmao so i cant find all purpose flour! :)

Comment by hannahthelitbanana on August 11, 2020

I have been making these kimchi pancakes and veggie pancakes for my family for months now. My family ask for&hellip;

Comment by DevorahTF on June 21, 2020

I have been making these kimchi pancakes and veggie pancakes for my family for months now. My family ask for them regularly. My only concern about making them so much was the oil...they are basically fried. We try to limit oil in our diet, and we are vegetarians, very health-conscious. So I am always modifying recipes, trying out ways to make them just a little healthier. Yesterday I decided to try baking kimchi and veggie pancakes. I thought they would probably be ok..edible, but not crunchy like they are when fried. Well, I was totally shocked! They came out of the oven crunchy, and tasted pretty much the same as when fried in the skillet. This is how we will make them from now on, and I think they may become an almost daily food for us, since we don&rsquo;t need to worry about the oil. I baked them at 400 degrees on a cookie sheet lined with parchment paper. I made them into 6&rdquo; diameter pancakes. So individual size. I don&rsquo;t know how long I baked them. It was probably nearly an hour.

We add eggs to this. It adds a softer more custard texture. Very tasty

Comment by Jessicaf on June 19, 2020

I made this today and it was so good! My wife and I are very and surprisingly this tasted downright&hellip;

Comment by Tshvahn on May 1, 2020

I made this today and it was so good! My wife and I are very and surprisingly this tasted downright cheesey. Idk what made it taste like fried cheese or if it&#039;s just because we haven&#039;t ate cheese in years but it was delicious!

Made with homemade kimchi.....so yummy. Thank you Maangchi!!!

Comment by chaayajbridge@gmail.com on April 29, 2020

Make batter

Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon

Heat skillet

Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)

Add vegetable oil

Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.

Add batter

Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.

Cook

Cook until the bottom is golden brown and crisp, 3 to 5 minutes.

Flip the pancake

Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.

Cook the other side

Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.

Flip again

Flip it one more time and cook for another minute.

Serve

Slide onto a large serving platter and serve immediately.

A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans&#039; all time favorite dishes. It&#039;s hot, spicy, crispy, a little sweet, sour, and a little salty. It is not only a great snack but also it goes well with rice as a side dish, and is great in lunchboxes in place of plain kimchi. On a rainy day on the weekend, when a Korean family wants something special and cozy to eat, this is something anyone can make using the ingredients we have at home. Then mom will say: &quot;You want me to make kimchijeon?&quot; and everybody will say: &quot;Yayyy!!&quot; When kimchi is fermented, it tastes sour and pungent with a deeper flavor. All Koreans have well-fermented cabbage kimchi at home, it&#039;s pretty much a staple! We Koreans will always make more kimchi before the current batch runs out, so that means we often have both fresh kimchi and fermented kimchi on hand. Kimchi is available all the time for Koreans. I made a video for kimchi pancakes ten years ago (including my grandma&#039;s style of kimchijeon), and I decided it was time to update the recipe, remake the video in HD, and include all the tips from the questions that some of you have asked me over the years. The number one question was: &quot;How come my pancake isn&#039;t crispy in the middle?&quot; That&#039;s because you need to use a generous amount of oil, and make sure it gets under the pancake like I show you in the video and explain in the recipe below. How about having a Korean style kimchi pancake party with your family or friends? Enjoy the recipe and show me some photos of your kimchi pancake day! : ) Ingredients. &frac12; pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine. 3 scallions, chopped. &frac12; teaspoon sugar. &frac12; cup all-purpose flour. &frac12; cup water. 4 tablespoons vegetable oil. Directions. Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon. Heat a 12-inch nonstick skillet over medium heat. (If you don&rsquo;t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.) Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan. Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle. Cook until the bottom is golden brown and crisp, 3 to 5 minutes. Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly. Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes. Flip it one more time and cook for another minute. Slide onto a large serving platter and serve immediately.

Gyeran mari or Korean rolled omelette is a popular Korean side dish often made with spam/ham, carrots, and green onions. It pairs perfect with any meal, like our beef bulgogi and doenjang jjigae. Also check out our gyeran-jjim (Korean volcano egg) and mayak egg for more Korean egg side dishes.

Gyeran Mari (Korean Rolled Omelette)

eggs

spam (finely chopped (or ham))

carrot (finely chopped)

green onion (thinly sliced)

Kosher salt ((or fine salt))

½ teaspoon toasted sesame oil ((optional))

Oil (as needed for cooking (any neutral oil))

Crack the eggs into a large measuring cup with a spout or a mixing bowl and whisk the eggs until well beaten. Add the finely chopped spam, carrot, thinly sliced green, salt, and sesame oil. Mix to combine.

Heat a rectangular omelette pan or an 8 inch round nonstick pan over medium low heat and lightly grease the pan with some oil. Once the pan is hot, give the egg mixture a stir and pour or ladle a thin layer of the egg mixture into the pan. Tilt and swirl as needed to cover the entire bottom of the pan.

Once the egg is set on the bottom and no longer runny but still wet on top, run a spatula around the omelette. Using a spatula, lift one side of the egg and fold it over, about 1 inch. Gently press with the spatula and repeat the folding until a 2 to 3 inch tail is left.

Pull the omelette back to one side and lightly re-grease the open side of the pan with oil (also the side with the tail). Give the egg mixture a stir and pour or ladle a thin layer of the egg mixture into the open side of the pan. Tilt and swirl the pan as needed so that the egg mixture can cover the pan and touch the tail of the omelette. This way the two layers will be connected and stick togther.

Once the new layer of egg mixture is set on the bottom and no longer runny but still wet on top, repeat the folding step and layering process until all of the egg mixture is used.

Optional: If you wish to make the gyeran mari have straighter sides, use two spatula to press on each side. Flip and repeat on the sides as necessary. Or you can transfer the gyeran mari to a sushi mat and mold the rolled omelette into a more even shape.

Top 2 dosirak recipes from across the web

The most viewed dosirak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kimchi pancake (Kimchijeon: 김치전)

Gyeran Mari (Korean Rolled Omelette...

Top 2 dosirak recipes from across the web

The most viewed dosirak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kimchi pancake (Kimchijeon: 김치전)

Gyeran Mari (Korean Rolled Omelette...

The most viewed dosirak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine