Bok Choy Kimchi Pancake

Recipe PREP 7 min COOK 15 min

Bok Choy Kimchi Pancake

PREP 7 min COOK 15 min

Description

Chef Matt Gunther makes this kimchi pancake with his Bok Choy Kimchi. “Kimchi pancake is one of my favorite ways to eat the spicy stuff,” he says. It’s hot, tangy, crispy, and comforting—packed with probiotics, fiber, and nutrients. With garlic and ginger, it’s a delicious way to support gut health, immunity, and overall wellbeing.

Ingredients

1 10-inch pancake (serves 4 as an appetizer) MAKES

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)

Directions

Step 1

In a mixing bowl, mix the flour, salt, kimchi, kimchi juice, and water with a wooden spoon until just combined. Set batter aside.
Step 2

In 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 3

Turn the pancake out onto a cutting board and cut into wedges. Serve hot.