Fragrant Yeosu Dolson Mustard Kimchi Pancake
Spicy and Aromatic Mustard Kimchi Pancake: A Special Way to Enjoy Yeosu Dolson Mustard Kimchi
In my hometown, Yeosu, we enjoy mustard kimchi as much as, if not more than, regular napa cabbage kimchi. My refrigerator always has a supply of it, as it’s a staple on our dining table. Kimchi varies in type and preparation method by region, and my friends living elsewhere often mention craving mustard kimchi. While I eat it daily! Though sometimes I might get tired of eating the same mustard kimchi every day, I genuinely love it so much that ‘tired’ isn’t a feeling I often have. However, I do sometimes wonder if I can cook mustard kimchi in a way that’s different from just a side dish. Among the various dishes you can make with mustard kimchi, the first thing that came to mind was a mustard kimchi pancake. If we can make pancakes with napa cabbage kimchi, why not with mustard kimchi? I believe it’s best to act on thoughts immediately, so without hesitation, I made mustard kimchi pancakes. Now, I’ll share how to make them right away!
Ingredients- Mustard kimchi 4 pieces (approx. 150g)
- Pancake mix 1 cup (approx. 100g)
- Water 2/3 cup (approx. 130ml)
Cooking Instructions
Step 1
First, prepare the mustard kimchi. To preserve its unique fragrance and crisp texture, cut the mustard kimchi into bite-sized pieces about 3cm long. It’s important to cut them into appropriate sizes, as cutting them too finely might diminish the texture.
Step 2
In a bowl, combine the chopped mustard kimchi, 1 cup of pancake mix, and 2/3 cup of water. The kimchi itself is already seasoned, so adjust the amount of pancake mix and water to achieve the right batter consistency. Aim for a batter that is neither too watery nor too thick, allowing it to spread thinly on the pan. The spicy flavor of the mustard kimchi and the savory taste of the pancake mix will blend to create a delicious batter.
Step 3
Heat a pan over medium-low heat and add a generous amount of cooking oil. Ladle a portion of the prepared mustard kimchi batter onto the pan and spread it thinly. Mustard kimchi pancakes taste best when cooked thinly, ensuring they are cooked through and develop a crispy texture. Cook one side until golden brown, then flip and cook the other side until equally golden brown and crispy. Once both sides are perfectly crisp, your fragrant and spicy mustard kimchi pancake is ready! It’s especially delicious when served warm.
