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Recipe: These big, crispy kimchi pancakes are very popular on a Woods Hole menu |

Recipe: These big, crispy kimchi pancakes are very popular on a Woods Hole menu

Makes five 6-inch pancakes, or enough to serve 8

At the Woods Hole restaurant Water Street Kitchen chef and owner John Wilson and his team make a big batch of kimchi every week for their popular pancakes. It’s easier for home cooks to buy a jar of the Korean spicy fermented vegetables (commonly Napa cabbage and Daikon radish). Then mix it with flour and fry in oil to make 6-inch rounds. Serve the pancakes and a soy dipping sauce as an appetizer or pair with scrambled eggs for brunch. To speed up the cooking, use two small nonstick skillets; place the finished pancakes on a baking sheet and keep warm in a 250-degree oven.
If making the pancakes a few hours ahead, transfer them to a wire rack. About 10 minutes before serving, heat on a baking sheet in a
425-degree oven for 5 to 10 minutes or until sizzling hot.



1. In a small bowl, whisk the soy sauce, vinegar, water, brown sugar, and sesame oil.

2. Stir in the cayenne, if using. Transfer to a small bowl and sprinkle with sesame seeds.


1. Set the oven at 250 degrees. Have on hand a large rimmed baking sheet.

2. Set a strainer over a bowl. Place the kimchi in it and press down on the kimchi with a spatula or large spoon to release as much liquid as possible. Transfer the kimchi to a cutting board and chop it.


3. In another bowl, combine the chopped kimchi, ½ cup of the reserved kimchi liquid (if there isn’t enough, make up the difference with water), the onion, sugar, salt, and water. Stir to blend well. Just before cooking, stir in the flour.

4. Heat 1 or 2 small nonstick skillets (an 8-inch skillet typically measures 6 inches in diameter across the bottom) over medium-high heat. Add about ¾ tablespoon of oil to each skillet. Scoop about ¾ cup of pancake batter into each pan, spreading it out to make a 6-inch pancake. Cook about 3 minutes, shaking the pan occasionally so the pancake doesn’t stick, or until it is browned on the bottom. Turn the pancakes and cook 2 minutes more, or until the undersides are browned. Transfer the pancakes to the baking sheet and keep warm in the oven. Repeat with remaining batter to make a total of 5 pancakes.

5. Cut each pancake into 6 wedges. Arrange on a platter and sprinkle with scallions. Serve with the dipping sauce. Adapted from Water Street Kitchen. Lisa Zwirn

Lisa Zwirn can be reached at

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