Kimchi Okonomiyaki

Kimchi Okonomiyaki is a delicious fusion of Japanese and Korean cuisine, combining the savory flavors of a traditional Japanese pancake with the spicy kick of kimchi. Perfect for any meal, this easy-to-make recipe brings a deliciously unique twist to your table, with an irresistible mix of textures and umami.

 

Okonomiyaki

 

Okonomiyaki is a savory pancake from Japan that is known for its versatility across different regions. It is definitely considered a comfort food. This is because it is super easy to make and comes together in no time.
The name itself reflects this adaptability, with “okonomi” meaning “how you like it” or “what you like” and “yaki” meaning “to grill.” I created a unique twist on this dish by using kimchi, an ingredient that Koreans often use. I also make a lot of kimchi at home and love adding it to different dishes for its spicy and flavorful impact. In this okonomiyaki, kimchi adds a salty and spicy flavor that changes the whole experience of traditional okonomiyaki.

Kimchi Okonomiyaki

 

Kimchi

 

The kimchi adds a tangy, spicy flavor and a slight crunch, which enhances the flavor of the pancake. Use your favorite store-bought or homemade kimchi *. The spiciness and flavor of the kimchi will affect the overall flavor of the okonomiyaki, so choose one that you like to eat plain.
If the batter seems too thick, you can add a little more kimchi liquid. This will give the batter a tangy, spicy flavor.

 

Cabbage

 

The cabbage adds crunch and volume to the okonomiyaki, making it firmer. This is usually the basic ingredient of this pancake. I used Chinese cabbage for this now.
Cabbage goes with all flavors from all over the world, is extremely healthy and delicious in so many dishes. Read more about which types of cabbage there are here.

 

Serving suggestions

 

Okonomiyaki is great as a main course or appetizer! Here are some other dishes to pair it with:

Miso Soup : A delicious bowl of miso soup beautifully complements the savory flavors of the okonomiyaki, providing a warm and soothing contrast.

Asian Salad with Bok Choy, Carrot and Cucumber : A crunchy bok choy salad adds a fresh and light element to this dish and enhances the overall dining experience.

Gyoza are a delicious addition that add extra variety and texture to your meal.

 

Tips:

 

You need about 100 grams of finely chopped Chinese cabbage for this recipe.

The recipe for homemade tonkatsu sauce** can be found here .

Make sure the batter has the right consistency: smooth and slightly thick. Also cook the pancakes on medium heat and do not turn them too early. Let one side cook and set before carefully turning them over.

Store leftover okonomiyaki in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through for best texture.

If you made this recipe and liked it, please leave a comment and rating below.

 

Kimchi Okonomiyaki Recipe:

 

Kimchi Okonomiyaki. Dit is een heerlijke mix van Japanse en Koreaanse gerechten, met de smaken van de pannenkoek met de kick van kimchi.
Voorbereidingstijd 15 minuten
Bereidingstijd 10 minuten
Totale tijd 25 minuten
Gang Hoofdgerechten, Lunch
Keuken Aziatisch
Porties 2 personen

Ingrediënten
  

  • 75 gr zelfrijzend bakmeel
  • 1 tl bakpoeder
  • 3 eieren (L)
  • 1 el miso
  • ½ Chinese kool
  • 100 gr kimchi*
  • 4 lente-uien
  • 3 el sesamolie
  • 80 ml tonkatsu saus**
  • 1 el Japanse kewpie mayo
  • 1 el furikake
  • 1 el sesamzaadjes

Instructies
 

  • Maak de tonkatsu saus volgens het recept hierboven.
  • Snijd de Chinese kool en kimchi fijn, je hebt 100 gram van elk nodig.
  • Snijd de lente-uien in schuine dunne ringetjes, houdt de witte en groene delen apart.
  • Beslag: klop in een grote mengkom de eieren los, voeg de bloem en bakpoeder toe en blijf voortdurend kloppen om te voorkomen dat er klontjes ontstaan.
  • Voeg de kool, kimchi en witte deel van de lente-uien toe en meng dit goed door het beslag.
  • Verhit een antiaanbakpan met de sesamolie op middelhoog vuur. Giet het beslag in de pan en spreid het uit tot een ronde pannenkoek.
  • Bak ongeveer 4-5 minuten aan elke kant, of tot de pannenkoek goudbruin en gaar is. Pas de hitte indien nodig aan om verbranding te voorkomen.

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