Kimchi okonomiyaki
A Japanese-style cabbage pancake with tangy Korean kimchi. Make two pan-sized pancakes with a quick ketchup–soy glaze and optional mayonnaise.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount.
-
Essential
Needed for this version; use the listed amount.
-
Essential
Needed for this version; use the listed amount.
-
Essential
Needed for this version; use the listed amount.
-
Essential
Needed for this version; use the listed amount.
-
Essential
Needed for this version; use the listed amount.
-
Essential
Needed for this version; use the listed amount.
-
Essential
Needed for this version; use the listed amount.
-
Essential
Needed for this version; use the listed amount.
-
Optional
May be omitted; leave the other quantities unchanged.
-
Optional
May be omitted; leave the other quantities unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
-
Step 1
Shred the cabbage finely. Chop the drained kimchi into small pieces; do not add its brine. Cut the optional nori into thin strips. Mix the ketchup, soy sauce and sugar in a small bowl for the topping.
-
Step 2
Whisk the egg with the water, then stir in the flour until no dry patches remain. Fold in the cabbage and kimchi. The thick batter should just coat the vegetables; divide it into 2 portions.
-
Step 3
Heat 1 tablespoon oil in a nonstick pan over medium-low heat. Spread 1 portion into a round about 18 cm wide and 1.5 cm thick. Cover and cook 4–5 minutes; flip with 2 spatulas and cook uncovered for 4–5 minutes until the middle is set. Repeat with the remaining oil and batter.
-
Step 4
Spread the ketchup–soy topping over both hot pancakes. Add the optional mayonnaise and nori. Cut into wedges and serve immediately. If the center still looks wet, return to low heat until the egg batter is fully cooked.
Finished dish
2 servings. Small paper cup = 180 ml; tablespoon = 15 ml; small teaspoon = 5 ml. Wheat, egg and soy; kimchi may contain fish or shellfish, mayonnaise may contain egg. Refrigerate within 2 hours; use within 24 hours and reheat once to 74°C.
Enjoy every bite
How to enjoy it
Keep the pancakes fairly thin so the middle cooks before the outside darkens. Add the topping only after cooking.
