Kimchi Okonomiyaki is a delicious fusion of Japanese and Korean cuisines, combining the savory flavors of a traditional Japanese pancake with the tangy, spicy kick of kimchi. Perfect for any meal, this easy-to-make recipe brings a deliciously unique twist to your table, offering an irresistible blend of textures and umami.
Table of Contents
Spicy Okonomiyaki (Korean-Inspired)
Kimchi Pancakes (Kimchijeon) meets Japanese Okonomiyaki!
Okonomiyaki is a savory pancake from Japan, known for its versatility across different regions. The name itself reflects this adaptability, with “okonomi” meaning “how you like it” or “what you like” and “yaki” meaning “grill.” My friend James and I created a unique twist on this dish by incorporating kimchi, an ingredient staple to Koreans. I often make a batch of kimchi at home too and love adding it to a variety of dishes for its spicy and flavorful impact. In this okonomiyaki, kimchi adds a salty tang and a hint of spice that changes that changes the whole experience from traditional okonomiyaki. While there are many types of kimchi available, we recommend using napa cabbage kimchi for the best texture as it blends seamlessly with the shredded cabbage.
The beauty of mastering an okonomiyaki recipe lies in the endless possibilities of combinations. True to its Japanese name, which means “how you like it,” you can personalize it by using leftover vegetables from your fridge. You can incorporate sliced vegetables, add your favourite proteins and ingredients like mochi for texture into the batter.
Ingredients
The first 6 ingredients make up the base of the okonomiyaki and the remaining ingredients are optional or you can add your choice of ingredients for different flavours and textures.
- Egg: Adds structure and richness to the batter, binding all the ingredients together.
- Dashi stock: A flavorful Japanese broth made from kombu (kelp) and bonito flakes, providing a savory umami base.
- Kimchi juice, as needed: Enhances the batter with a tangy, spicy kick from the kimchi fermentation.
- Cake flour: The main dry ingredient, giving the pancake its structure and light texture. All purpose flour can be used instead.
- Cabbage: Adds crunch and volume to the okonomiyaki, making it more substantial.
- Kimchi: Brings a spicy, tangy flavor and a slight crunch, elevating the taste of the pancake. Use your favorite store-bought or homemade kimchi. The spiciness and flavor of the kimchi will influence the overall taste of the okonomiyaki, so choose one that you enjoy eating on its own.
- Kiri mochi: Adds chewy texture and a hint of sweetness, balancing the savory flavors.
- Tenkasu: Crispy tempura bits that provide extra crunch and texture.
- Cheese: Melts into the batter and gets crispy on the outside with a savory layer that enhances the overall taste.
How to Make
These spicy okonomiyaki is easy to make and comes together in under 30 minutes!
- Mix the Batter: In a bowl, whisk together the egg, dashi stock, and kimchi juice. Gradually add the flour, whisking until smooth.
- Add Vegetables: Stir in the shredded cabbage and chopped kimchi. Mix in any other optional ingredients.
- Cook the Pancake: Heat a lightly oiled non-stick skillet over medium heat. Pour half the batter into the skillet, forming a round pancake about 1/2 inch thick. If using, place pork slices or cheese on top of the batter. Cook for 4-5 minutes on each side until golden brown and cooked through.
- Serve: Transfer to a plate and repeat with the remaining batter.Serve hot with okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and aonori if desired.
Lisa’s Recipe Tips
- Achieve the Right Batter Consistency: Ensure your batter is smooth and slightly thick, not too runny. Gradually adding the flour while whisking helps achieve the perfect consistency, ensuring the pancake holds together well.
- Cook on Medium Heat: Cooking the pancakes on medium heat ensures they cook evenly without burning. This allows the inside to cook through while achieving a perfectly golden-brown exterior.
- Let the Batter Rest: Allow the batter to rest for about 10 minutes before cooking. This helps the flour fully hydrate and the flavors to meld, resulting in a more cohesive and flavorful pancake. (By the time you heat your pan 10 minutes should have passed since making the batter).
Serving Suggestions
Kimchi Okonomiyaki is great as an entree or appetizer! Here are some other dishes to pair it with:
- Miso Soup: A comforting bowl of miso soup complements the savory flavors of kimchi okonomiyaki, providing a warm and soothing contrast.
- Green Salad with Sesame Dressing: A crisp green salad with a nutty sesame dressing adds a fresh and light element to your meal, enhancing the overall dining experience.
- Gyoza (Japanese Dumplings): Crispy on the outside and juicy on the inside, gyoza are a delicious addition that brings extra variety and texture to your meal.
FAQ
Yes! Simply omit any meat or seafood and use vegetarian dashi stock. You can also add more vegetables, such as mushrooms or bell peppers, to enhance the flavor and texture.
Store leftover Kimchi Okonomiyaki in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through for the best texture.
Yes, you can freeze cooked okonomiyaki. Allow them to cool completely, then wrap each pancake individually in plastic wrap and place them in a freezer-safe bag. Reheat from frozen in a skillet over medium heat until fully heated through.
It’s best to make the batter fresh, but you can prepare the dry and wet ingredients separately up to a day in advance. Combine them just before cooking to ensure the best texture.
Ensure the batter is the right consistency—smooth and slightly thick. Also, cook the pancakes on medium heat and avoid flipping them too early. Let one side cook through and set before carefully flipping.
Yes! Substitute the flour for gluten free all purpose flour.
Enjoy!! If you make this Kimchi Okonomiyaki recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
Print
Kimchi Okonomiyaki
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Kimchi Okonomiyaki is a delicious fusion of Japanese and Korean cuisines, combining the savory flavors of a traditional Japanese pancake with the tangy, spicy kick of kimchi. Perfect for any meal, this easy-to-make recipe brings a deliciously unique twist to your table, offering an irresistible blend of textures and umami.
Ingredients
- 1 large egg
- 1/2 cup (120 ml) dashi stock
- 1–2 tbsp kimchi juice, as needed
- 3/4 + 1 tbsp (100 g) cake flour or all purpose flour
- 1 cup + 1/3 cup (120 g) cabbage, shredded
- 2/3 cup (80-100g) kimchi, chopped
Optional add-ins
- 1 kiri mochi, diced
- 1/4 cup (16 g) tenkasu
- 1–2 scallions, sliced
- 3–6 slices of thinly sliced pork
- 2 slices of cheese
For topping
- okonomiyaki sauce
- kewpie mayonnaise
- beni shoga (pickled ginger)
- katsuobushi (bonito flakes)
- aonori (dried seaweed)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the egg, dashi stock, and kimchi juice until well combined. Gradually add the flour, whisking continuously to prevent lumps from forming.
- Add Vegetables and Kimchi: Stir in the shredded cabbage and chopped kimchi, ensuring they are evenly distributed throughout the batter.
- Incorporate Optional Add-ins: If using, fold in the diced kiri mochi, tenkasu, sliced scallions, and any other optional add-ins. Mix until well combined.
- Cook the Okonomiyaki: Heat a large non-stick skillet or griddle over medium heat and lightly grease it with oil. Pour half of the batter onto the skillet, spreading it out to form a round pancake about 1/2 inch thick. If adding pork slices or cheese, arrange them on top of the batter before it sets. Cook for about 4-5 minutes on each side, or until the pancake is golden brown and cooked through. Adjust the heat as needed to prevent burning.
- Serve: Transfer the cooked okonomiyaki to a serving plate. Repeat the process with the remaining batter. Serve hot, topped with okonomiyaki sauce, Japanese mayonnaise, bonito flakes, beni shoga and aonori if desired.
Notes
- If using both cheese and pork, add pork onto the frying pan first and then add the batter on top. Then place the cheese on top before flipping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: Stove top
- Cuisine: Japanese Korean
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