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Recipes

This Grain-Free Kimchi Pancake Is a Twist on the Classic Korean Dish

This article is written by a student writer from the Spoon University at BU chapter.

I began a beautiful love affair with Korean food over the past year, partially because of my Korean roommate. I’ve had the Korean classics like jap-chae and bulgogi, but my roommate has shown me many other dishes that I have become obsessed with. One of these is the kimchi pancake.

I’m Japanese, so I have a natural affinity for foods of other Asian ethnicities. Growing up, my grandma made her own kimchi, so I’ve always loved it. Fermenting the cabbage gives it natural probiotics which are important for gut health.

But let me tell you, kimchi pancakes are the perfect combination of gut health and ultimate indulgence. After a few experiments, I have created a simple and spot-on replication of a traditional kimchi pancake without gluten or grains. 

Gluten and Grain-Free Kimchi Pancake

Difficulty:BeginnerPrep time: 10 minutesCook time: 8 minutesTotal time: 18 minutesServings:2 servings

Ingredients

Instructions

  1. By Haley Abram

    Whisk together the flour, water, egg and salt.

  2. Haley Abram

    Stir in the chopped kimchi.

  3. Haley Abram

    Pour the batter into a pan, heated to a medium-high temperature with coconut oil. It should fill the entire pan.

  4. Haley Abram

    Cook for 4 minutes on each side. Slice and serve hot.

Haley is a Journalism major at Boston University. She is a proud paleo, but vicariously gets her carb fix via the Food Network and an assortment of food Instagrams. However, she definitely believes in cheat days- especially if pizza is involved.