Curry Kimchi Pancakes
Kimchi meets curry powder! It’s exotic yet so delicious! Curry kimchi pancakes are a tasty way of using up your sour kimchi. Another delicious Korean pancake recipe with step-by step instructions.
If you are a kimchi fan, I am sure you have tried kimchi pancakes (kimchi jeon, 김치전) already. People make their kimchi pancakes different ways. Here I contribute another one to the list: Curry Kimchi Pancakes.
Yes, it has curry powder in the recipe. I think the idea originally came from a random TV celebrity in Korea. Some love it and some don’t. I happen to love it.
The recipe itself is pretty much a no-brainer. It provides simple, delicious, savory pancakes to enjoy as an appetizer or snack. You can find many recipes floating online and they are all pretty similar: kimchi + pancake mix or flour mixed in water.
You may have seen another version of my kimchi pancakes, Cheesy Kimchi potato pancakes. That would be a good one if you prefer a milder version of kimchi pancakes and love the combination of kimchi and cheese.
The key to take this exotic curry kimchi pancake to the “Love it!” stage is finding the right balance of kimchi and curry powder. You don’t want the curry to overpower the kimchi, or vice-versa.
Try the recipe and you will be amazed how well they go together.
How to Make Curry Kimchi Pancakes
Do you know what this is below? This is a squid body without the tentacles.
I don’t know about you but I love LOVE love anything squid. So I want to add my beloved squid to my pancakes. Besides, squid is the best accompaniment for kimchi in pancakes (in my humble opinion).
I found a package of frozen squid that had been cleaned and with the skin removed in a Korean grocery store. If you can’t find it or can’t stand squid like my husband, use calamari or shrimp instead.
Or omit the whole seafood thing to make this completely vegan. You are the boss of your own creation, so do whatever pleases you.
Slice the squid into 1/2″ wide strips. Set aside.
Slice your well fermented sour kimchi (cabbage kimchi) thinly.
These are Korean style pancake mix and frying mix.
Now, because the package states “pancake mix”, it doesn’t mean you can use them for your western style breakfast pancakes. You will regret that big time!
I like to combine both mixes this time to create a more crispy texture on the pancakes.
Combine the mixes and add 1-1/2 teaspoon curry powder. Mix all well.
Add very cold ice water and mix. Cold batter makes crispier pancakes. This is the batter.
Add the squid, kimchi, and some sliced onions. Onions will cut down the saltiness of kimchi and add a little sweetness to the bite.
If your kimchi has some juice in the container, add a little bit to the batter. It adds flavor.
Mix all up and the pancake batter is ready to hit the pan.
Heat oil in a skillet over medium heat, spread a big spoonful of your pancake batter thinly. How big? The size is up to you.
I dotted with green chili slices to torture myself. You better not if you can’t handle the heat so well. Cook 3-4 minutes on one side.
Then, flip and cook another 3 minutes to the other side. Drizzle more oil if your skillet seems dry.
That’s it. A no-brainer, right? Serve it hot as is. You don’t need any dipping sauce. It is good on its own.
You will love the exotic flavor. However, just like the other Korean style pancakes, reheating these as leftovers is not as great. So eat them all in one sitting right out of the skillet. This was my lunch and I was quite satisfied.
It is great to see sunlight again after having two days of snow. My kids were not happy to go back to school this morning but I am. Hope everyone is safe and sound.
The printable recipe is below in case you need. Enjoy!
More Korean Pancake Recipes
- Korean Scallion Pancakes with Seafood (Pajeon)
- Korean Pumpkin Pancakes
- Savory Mung Bean Pancakes (Bindaetteok)
Curry Kimchi Pancakes
- 1/2 lb squid, calamari, or shrimp, cleaned and sliced
- 1 cup fermented cabbage kimchi , sliced
- 1/2 onion , thinly sliced
- 3/4 cup Korean pancake mix (buchim garu)
- 3/4 cup Korean frying mix (tempura)
- 1 1/2 tsp curry powder
- 1 1/8 cup ice water
- 1 tbsp kimchi juice
- 1 green chili , sliced, optional
- oil for pan-frying
- In a large mixing bowl, combine Korean pancake mix, frying mix, and curry powder. Pour ice water and mix well. Add kimchi, squid, onion, and kimchi juice. Combine well.
- Heat 1 tablespoonful of oil in a skillet over medium heat. Spread about 1/2 cupful of kimchi pancake batter on the skillet, as thin as you can.
- Dot with a few sliced green chili on top if using. Cook for 3 minutes. Flip the pancake to the other side and continue to cook for another 3 minutes or so. You will need to drizzle more oil if the skillet seems dry.
- Serve the curry pancakes hot.