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Easy Air Fryer Kimchi Pancakes Recipe

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These Easy Air Fryer Kimchi Pancakes are crispy around the edges, tender in the center, and packed with the bold, tangy flavor of kimchi. They make a delicious Korean-inspired appetizer, snack, or light meal with minimal oil.

Ingredients

  • 1 cup kimchi, chopped
  • 1 cup all-purpose flour
  • 1/2 cup water
  • 1 large egg
  • 2 tablespoons kimchi juice
  • 2 green onions, thinly sliced
  • 1 teaspoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • Cooking spray, for the air fryer basket or pan
  • Sesame seeds, for garnish (optional)

Instructions

  1. Chop the kimchi into bite-sized pieces and place it in a mixing bowl.
  2. Add the flour, water, egg, kimchi juice, soy sauce, garlic powder, black pepper, and sliced green onions. Stir until a thick batter forms.
  3. Preheat the air fryer to 375°F (190°C).
  4. Lightly coat an air fryer-safe pan or parchment liner with cooking spray.
  5. Spread the batter into an even layer about 1/2 inch thick.
  6. Brush or drizzle the top with the vegetable oil.
  7. Air fry for 12–15 minutes until the bottom is set and the top is lightly golden.
  8. Carefully flip the pancake and cook for another 5–7 minutes until both sides are crispy and cooked through.
  9. Let cool for a couple of minutes, slice into wedges, garnish with sesame seeds if desired, and serve.

Notes

  • Well-fermented napa cabbage kimchi provides the best flavor.
  • Replace the egg with a flax egg for a vegan version.
  • Substitute part of the all-purpose flour with rice flour for an extra crispy texture.
  • Add cooked shrimp, diced bacon, canned tuna, shredded carrots, or zucchini for delicious variations.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat in a 350°F (175°C) air fryer for 3–5 minutes until hot and crispy.

Nutrition

Find it online: https://thefamilycooking.com/easy-air-fryer-kimchi-pancakes-recipe/