Cheesy Kimchi Pancake: A Crispy and Savory Delight
How to Make Delicious Cheesy Kimchi Pancake with Melty Cheese
On a gloomy day, a savory pancake is always a good idea. Yesterday’s overcast sky inspired me to think about pancakes, and I remembered I had some mozzarella cheese at home. Nowadays, cheese is often enjoyed with pancakes, so I decided to try making a cheesy kimchi pancake. This recipe offers a delightful combination of crispy texture and savory flavor, elevated by the gooey, melted cheese.
Ingredients- 1/4 head of aged kimchi, chopped finely
- 1 bag (approx. 200g) of mozzarella cheese
- 1.5 cups of pancake mix (based on a standard Korean cup)
- 150ml of water (adjust as needed)
Cooking Instructions
Step 1
Rinse the aged kimchi to remove excess brine and seasoning, then chop it into thin pieces, about 0.5cm thick. This will ensure the pancake isn’t too dense and fries up beautifully.
Step 2
In a bowl, combine the chopped kimchi with 1.5 cups of pancake mix. Give it a gentle toss to coat the kimchi.
Step 3
Prepare 150ml of water. The amount of water needed can vary depending on the kimchi’s saltiness and moisture content, so it’s best to add it gradually.
Step 4
Start mixing the batter, gradually adding water until you achieve your desired consistency. It should be thin enough to spread easily on the pan, but not watery. A slightly thinner batter will result in a softer pancake.
Step 5
To achieve a crispy pancake, generously oil your pan. Heat the pan over medium-high heat. Pour the kimchi pancake batter thinly and spread it out widely. Frying at a higher heat initially helps create a crispy, almost fried texture.
Step 6
Once the bottom side is golden brown and cooked, carefully flip the pancake using a spatula. Reduce the heat to medium-low at this stage to ensure the inside cooks through evenly without burning the exterior.
Step 7
Before the bottom is fully cooked, quickly sprinkle a generous amount of mozzarella cheese over one half of the pancake. The melting cheese will bind everything together beautifully.
Step 8
Confirm that the pancake is fully cooked, then fold the cheesy side over the other half to create a half-moon shape. If the pan looks dry, add a little more oil to prevent sticking and burning.
Step 9
Lower the heat to low, cover the pan with a lid, and let it cook for another 1-2 minutes, or until the mozzarella cheese is completely melted and stringy. This slow melt enhances the cheesy flavor.
Step 10
Voila! Your delicious and savory cheesy kimchi pancake is ready. Enjoy it while it’s hot!
