• Prep Time 10 minutes
  • Cook Time 15 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

Korean pantry staple food is now a universal food. Rock this weekend with the best combination of potatoes and kimchi. What do you say?

Recipe Ingredient

  • 2nos U.S. Russet Potatoes
  • 100g Kimchi, chopped into small pieces, plus 2 (tbsb) of the Kimchi Brine
  • 30g Spring Onions, chopped
  • 20g Sugar
  • 125g All-purpose flour
  • 115ml Water
  • Cooking oil


  1. Combine the kimchi, kimchi brine, spring onion, sugar, flour, and water in a medium bowl and mix well with a spoon.
  2. Heat a 24cm non-stick pan over medium heat. Add the vegetable oil and swirl to coat the bottom of the pan.
  3. Arrange the sliced U.S. Russet Potatoes on the pan.
  4. Pour the batter into the pan and spread it with the back of a spatula to make a large circle.
  5. Cook the pancake over low heat for approximately 5 to 8 minutes until the bottom is golden brown and crisp.
  6. Turn the pancake over. Drizzle with cooking oil around the edges of the pan, and lift the pancake with a thin spatula to allow the oil to seep underneath. Tilt the pan so that it spreads evenly.
  7. Cook until the bottom of the pancake is light golden brown and crisp, (cooking time about 3 to 5 minutes).
  8. Flip the pancake and cook for another minute.
  9. Slide onto a large plate and serve immediately.

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