Lacy-Edged Kimchi Pancake with Soy-Vinegar Dipping Sauce

By Sprig Originals ✓ · cooked up in Sprig

A shatteringly crisp Korean kimchi pancake built on three non-negotiables: a thin, slack batter, more oil than feels reasonable, and a properly hot pan. Well-fermented kimchi and its brine do the seasoning work, giving you tangy, savory pancake with frilly golden edges. Served with a sharp soy-vinegar sauce cut with scallion and sesame.

Ingredients

• 1 1/2 cup well-fermented napa cabbage kimchi, roughly chopped
• 1/3 cup kimchi brine from the jar
• 3/4 cup all-purpose flour
• 1/4 cup potato starch or cornstarch
• 1/2 cup ice-cold water
• 1 tsp gochujang
• 1/2 tsp granulated sugar
• 1/4 tsp kosher salt
• 3 scallions, cut into 2-inch lengths
• 1/2 cup thinly sliced yellow onion
• 6 tbsp neutral oil, such as canola or grapeseed
• 1 tsp toasted sesame oil

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp granulated sugar
• 1 tsp toasted sesame seeds
• 1 scallion, thinly sliced
• 1/4 tsp gochugaru (Korean chile flakes), optional

Instructions

1. Make the dipping sauce first so the flavors have time to meld: in a small bowl stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon sugar, the sesame seeds, sliced scallion and gochugaru if using. Set aside at room temperature.
2. Squeeze the chopped kimchi lightly over a bowl to collect its juice, then measure 1/3 cup of that juice plus jar brine to total 1/3 cup. Chop the kimchi into roughly 1/2-inch pieces — small enough that the pancake holds together, big enough to taste.
3. In a medium bowl, whisk the flour, potato starch, sugar and salt. Add the kimchi brine, the 1/2 cup ice-cold water and the gochujang, and whisk just until smooth. The batter should be thin — about the consistency of heavy cream and it should run off the whisk in a steady stream. If it mounds up, add cold water 1 tablespoon at a time. A thin batter is what creates lacy edges; a thick one gives you bread.
4. Fold in the chopped kimchi, sliced onion, scallion lengths and 1 teaspoon sesame oil with a spatula. Stir only until coated — the batter should barely cling to the vegetables. Do not let it sit longer than 10 minutes or the starch will settle.
5. Heat a 10-inch nonstick or well-seasoned cast-iron skillet over medium-high for 2 minutes, then add 3 tablespoons neutral oil and swirl to coat completely. The oil should shimmer and a drop of batter should sizzle aggressively on contact — this is roughly 375°F. Do not go easy on the oil; the pancake is shallow-fried, not dry-cooked.
6. Pour in half the batter and immediately spread it into a thin 8- to 9-inch round with the back of a spoon, pushing so you can see hints of the pan through the batter at the edges. Cook undisturbed 3 to 4 minutes, until the rim is deep golden and visibly frilly and the surface looks set at the edges.
7. Slide a wide spatula fully under the pancake and flip in one confident motion. Add 1 tablespoon more oil around the perimeter, tilting the pan so it runs underneath. Press the pancake flat with the spatula and cook 3 minutes more, until the second side is browned and crisp.
8. For maximum crispness, flip once more and cook 30 to 60 seconds per side, pressing lightly. Transfer to a wire rack — never paper towels or a plate, which trap steam and soften the crust. Repeat with the remaining 2 tablespoons oil and the rest of the batter.
9. Cut each pancake into 6 to 8 wedges with a knife or kitchen shears and serve immediately, with the dipping sauce alongside.
10. Optional finish: sprinkle the wedges with a pinch of flaky salt and extra sliced scallion right before serving.

Chef's tips

Nutrition (per serving, estimated)

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