Can I make Kimchi Okonomiyaki vegetarian?

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.

How do I store leftovers?

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.

Can I freeze Kimchi Okonomiyaki?

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.

Can I make the batter in advance?

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.

How do I prevent the okonomiyaki from falling apart?

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.

Can I make this gluten free?

Yes! Substitute the flour for gluten free all purpose flour.

Kimchi Okonomiyaki - Okonomi Kitchen

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

Units

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)

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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