Air Fryer Kimchi Pancake
I love kimchi pancake -- ask anyone I’ve gotten dinner in K-Town with and they’ll tell you how adamant I was about ordering it, even if we just had it last weekend. The dish is a korean food lover’s staple -- so imagine how excited I got when I realized there was a way to cook it with 60% less calories -- meaning I can now incorporate skinny kimchi pancake into my weekday meals!
Prep Time5 minutes mins
Cook Time20 minutes mins
Course: Side Dish
Cuisine: korean
Servings: 1
Calories: 170kcal
Kimchi Pancake Base
- ¼ cup Korean pancake flour
- ¼ cup Cold water
Kimchi Pancake Mix-Ins and Toppings
- Chopped kimchi
- Cooking spray
- Mushrooms, corn, scallions (Or veggies of choice)
- Scallions and furikake (For garnish)
- 1 Egg (Optional)
Nutrition & Macros
- 170 Calories
- 9 g Protein
- 5 g Fat
- 23 g Carbs
Add the pancake mix and cold water into a bowl and mix thoroughly. The mixture should form a past-like consistency.
Chop up the kimchi and other vegetables into small pieces. Mix the kimchi and vegetables into the pancake batter thoroughly.
Take out the air fryer basket and layer a piece of foil in the basket, and a piece of parchment paper on top.
Top with an egg if using and pair with a dipping sauce. I made a simple one using this recipe. Spray the parchment paper with cooking spray. Pour the pancake mixture onto the parchment paper. Use a spatula to help flatten and shape the pancake batter into a circular shape.
Turn the air fryer on to 380F degrees and let air fry for 10 minutes. Once the first side is done, use a spatula to flip the pancake over and fry for another 10 minutes.
While the pancake is finishing up, prepare the egg in a skillet if you are using one. I made mine sunny side up in a skillet. I also made a dipping sauce for the kimchi pancake using this simple kimchi pancake sauce recipe. Remove the kimchi pancake from the air fryer and top with the egg. Garnish with green onions and furikake and enjoy!
Calories: 170kcal