Savory Pork Belly Kimchi Pancake: A Twist on a Classic
Elevate Your Kimchi Pancake Game with Thinly Sliced Pork Belly – A Step-by-Step Recipe
Today, I’m sharing a recipe for a kimchi pancake that’s anything but ordinary! We’ve added thinly sliced pork belly (daepae samgyeopsal) to elevate the flavor and texture. While kimchi pancakes are delicious with ingredients like tuna, this version is for those who crave the rich, savory taste of pork. To ensure the pork belly is a star, I’ve opted to leave the slices whole rather than chopping them. Chopped pieces can easily get lost, but laying them across the pancake makes for a visually appealing and incredibly satisfying result. This recipe is perfect for when you’re craving both kimchi pancake and grilled pork belly – it’s truly the best of both worlds! Don’t be intimidated by the addition of pork belly; the preparation is just as simple as making a traditional kimchi pancake. Plus, the ingredients are straightforward, making the whole process a breeze.
Pancake Ingredients- Well-fermented kimchi, 2 large handfuls
- Thinly sliced pork belly (daepae samgyeopsal), 7 slices
- Pancake mix (buchim garu), 1 cup (approx. 150g)
Cooking Instructions
Step 1
First, let’s prepare the kimchi. Chop the kimchi into bite-sized pieces. If your kimchi is very juicy, lightly drain some of the excess liquid to prevent the batter from becoming too watery.
Step 2
In a bowl, combine the chopped kimchi and 1 cup of pancake mix. Gradually add cold water while mixing until you achieve a batter consistency that can be spread thinly on a pan. The amount of water needed will vary depending on the kimchi’s moisture content, so aim for a batter that’s neither too thick nor too thin. (You’ll likely need about 150-200ml of water.) The batter should flow slowly from a spoon.
Step 3
Heat a pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, ladle the kimchi batter onto the pan and spread it into a thin layer. When the edges of the pancake begin to set, carefully arrange the slices of pork belly on top, ensuring they don’t overlap too much. The 7 slices of pork belly will render their fat as they cook, adding a wonderful richness to the pancake.
Step 4
Reduce the heat to medium-low. Let the pancake cook until the bottom is golden brown and crispy. You’ll smell the delicious aroma of kimchi as the base cooks, and then as you flip it, the savory scent of grilling pork belly will fill your kitchen! Enjoy these intoxicating aromas as you flip the pancake and cook both sides until they are beautifully golden and crisp. This will result in a truly exceptional Pork Belly Kimchi Pancake that’s crispy on the outside, tender on the inside, and packed with the irresistible flavor of pork belly!
