About This Recipe
Buffalo, New York-based chef Matt Gunther makes this kimchi pancake with his own Bok Choy Kimchi. “Kimchi pancake is one of my favorite ways to eat the spicy stuff,” says Gunther. It’s hot, tangy, crispy, and comforting.
Crowd-pleasing vegetable pancakes like this are an excellent way to get more fiber and nutrients into your diet. Kimchi is probiotic, fiber-rich, and full of garlic and ginger, two powerfully medicinal plants. Eating living pickles like this supports your gut, immune system, and more.
1 10-in (20 cm) pancake (serves 4 as an appetizer) Yield
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (3 g) kosher salt
- 3/4 cup (112 g) Bok Choy Kimchi, chopped (see Note)
- 1/4 cup (60 ml) kimchi juice
- 1/4 cup (60 ml) water
- 2 Tbsp (30 ml) neutral vegetable oil (such as avocado or grapeseed oil)
Step 1In a mixing bowl, mix the flour, salt, kimchi, kimchi juice, and water with a wooden spoon until just combined. Set batter aside.
Step 2In a 10 in (20 cm) nonstick skillet over medium high heat, add the cooking oil. Heat until the oil begins to shimmer. Use a rubber spatula to transfer the batter to the skillet and gently smooth it out to fill the bottom of the pan. Reduce the heat to medium and cook the pancake until the edges being to turn golden brown, about 5 minutes. Flip the pancake and continue to cook an additional 4 to 5 minutes.
Step 3Turn the pancake out onto a cutting board and cut into wedges. Serve hot.
Matt Gunther is chef and owner of Bidwell in Buffalo, New York.