Poplar's Kitchen

Kimchi Pancakes

🟡 Medium Glycemic Index Asian Appetizer Side
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Kimchi Pancakes

Kimchi pancakes are a savoury pancake that improves the glycemic load of flour pancakes with the high fiber content of kimchi. This recipe is simple and elegant - you need an equal amount of kimchi, flour, and water. I have made several modifications over the traditional recipe to improve its glycemic index. I dropped sugar, which I don’t miss at all with a strongly fermented kimchi. I replace a third of the flour with whole wheat, which has a lower glycemic index than all-purpose flour, and you really can’t taste the difference. I added an egg to increase protein content, which also lowers the overall glycemic index.

Kimchi Pancakes

🍽️ Servings: 4 ⏳ Prep: 10 mins 🕒 Total: 20 mins

Ingredients

  • 1 c kimchi [low]
  • 2/3 c all-purpose flour [high]
  • 1/3 c whole wheat flour [low]
  • 1 c water [low]
  • 1 egg [low]
  • olive oil or butter [low]
  • sesame seeds [low]

Steps

  1. Chop kimchi into small pieces, otherwise the pancake will not hold together.

  2. In a bowl, combine kimchi [low], all-purpose flour [high], whole wheat flour [low], water [low], and a bit of kimchi juice, and egg [low].

  3. Fry the pancakes in a non-stick pan with olive oil or butter [low] until golden brown on both sides.

  4. Optionally sprinkle sesame seeds [low].