Gluten Free Kimchi Pancakes
Makes up to 3 ten inch pancakes
My favorite kimchi pancake recipe just happens to be gluten free, if that’s what you’re after. The combination of rice flour and cornstarch creates a springy pancake that supports all that tasty kimchi. The older your kimchi the better; all those juices contribute to the moisture in the pancake and infuse the batter with even more fiery savory flavor. Drain kimchi in a metal mesh strainer, measure out the juices in a liquid measuring cup and make up the rest with water for the recipe.
Tip: this makes a few huge pancakes, but if you prefer make them half the size for easier flipping, or make tiny 3 inch pancakes for individual servings. Heat any leftovers on a lightly oiled skillet to revive the crisp edges.
2 cups kimchi, drained of juices (reserve them!) and chopped into 1 inch pieces
1 cup mixture of kimchi juice and water
2 teaspoons vegetable oil
4 scallions, trimmed and finely chopped
2 teaspoons minced garlic
1 teaspoon toasted sesame oil
½ teaspoon Korean red pepper powder
¾ cup rice flour
½ cup tapioca starch or cornstarch
2 tablespoons cornstarch
½ teaspoon sea salt
4-6 tablespoons vegetable oil for frying
1. Preheat a large cast iron skillet over medium heat. In a large bowl combine kimchi, kimchi juice-water mixture, oil, scallions, garlic, sesame oil, and pepper powder. Pour in rice flour, cornstarch and salt. Stir to form a thick moist batter.
2. Spread the skillet with 1-2 tablespoons of oil. Spread a third of the batter even over the griddle, using the back of a spoon to evenly distribute the kimchi. Fry for 4-5 minutes, occasionally shifting the pan to evenly brown the pancake. It’s ready to flip when the edges appear dry and bubbles have form all over the top. Slid a thin spatula underneath the pancake to loosen the bottom and check that it’s golden brown. Using a large wide spatula, carefully but quickly flip the pancake. Cook the other side until golden, slid onto a serving plate and slice into wedges and serve with dipping sauce.