Crispy and Spicy Kimchi Pancake
Easy Kimchi Pancake Recipe for Dusty Days
This Kimchi Pancake is the perfect accompaniment for a glass of makgeolli (Korean rice wine), especially on days with heavy dust or fine dust. Its spicy kick from aged kimchi and delightful crispiness will awaken your appetite. Here’s how to make it deliciously at home, just like a professional!
Pancake Ingredients- 2 cups well-fermented kimchi
- 0.5 Tbsp brown sugar
- 1 and 2/3 cups water (approx. 330ml)
- 2 Tbsp pancake mix
- 2 Korean green chilies (optional, adjust for spice level)
- 1/2 green onion stalk
- 1 Tbsp fine gochugaru (Korean chili powder, adjust based on kimchi’s spiciness/color)
- Cooking oil (generous amount)
Cooking Instructions
Step 1
First, prepare the kimchi, which is key to the pancake’s flavor. Squeeze out excess liquid from the well-fermented kimchi and cut it into bite-sized pieces. Using scissors to cut it into small pieces makes it easier to eat, even for kids. If the kimchi is too sour, you can slightly sweeten it with sugar.
Step 2
Remove the seeds from the Korean green chilies and mince them finely. Finely chop the green onion, using both the white and green parts. You can adjust the amount of green chilies to your preference or omit them if you don’t prefer it too spicy. If you like a spicier kick, add both chilies.
Step 3
Combine the prepared kimchi, chopped green onion, and minced green chilies in a bowl. Mixing the vegetables and kimchi beforehand ensures the batter is evenly incorporated and deepens the pancake’s flavor.
Step 4
Now, add 1 tablespoon of fine gochugaru to enhance the spicy flavor and color of the kimchi pancake. Adjust the amount according to the spiciness and color of your kimchi.
Step 5
Add 0.5 tablespoon of brown sugar to soften the sourness of the kimchi and add a pleasant umami. Be careful not to add too much, as it can mask the original kimchi flavor. Stick to the measured amount.
Step 6
Add 2 tablespoons of pancake mix, which will make the kimchi pancake crispy and chewy. Using measuring spoons will ensure accuracy.
Step 7
Pour in 1 and 2/3 cups (approximately 330ml) of water to achieve the right batter consistency. Stir well to combine the kimchi and pancake mix, creating a smooth batter. The batter should be neither too thin nor too thick; it should be spreadable in a thin layer on the pan.
Step 8
Heat a pan with a generous amount of cooking oil. Ladle a portion of the batter onto the hot pan and spread it thinly. Spreading it as thinly as possible will result in an extra crispy pancake. Arrange the kimchi pieces so they don’t overlap.
Step 9
Cook over medium-low heat. Once the bottom is golden brown and the edges begin to crisp up, carefully flip the pancake using a spatula. Cook the other side until it’s also golden brown and crispy. Gently pressing down with a spatula can make it even crispier.
Step 10
Your Kimchi Pancake is ready once both sides are golden brown and perfectly crispy! It’s best enjoyed hot off the pan. Pair it with makgeolli or a cold beer for a delightful treat!
