Cabbage Kimchi Pancake: Crispy and Flavorful!
Kimchi Pancake Made Even Tastier with Cabbage! The Golden Ratio for Kimchi Pancake Batter and Tips for Extra Crispy Results – Perfect Makgeolli Snack!
After trying numerous methods, I’ve found this recipe yields the crispiest kimchi pancake batter. Adding plenty of cabbage makes it even more delicious! Experience a delightful crunch with every bite.
Ingredients- 60g tempura flour
- 60g pancake mix
- 40g cornstarch
- 180g kimchi
- 200g cabbage
- 110g bacon
- 135g canned tuna
- 1 egg
- 180ml cold water
- 1 red chili pepper
- Cooking oil, as needed
Cooking Instructions
Step 1
Here are all the ingredients prepared to make our delicious cabbage kimchi pancake.
Step 2
Open the canned tuna and let it sit at room temperature for about 10 minutes. This helps any potential furan compounds evaporate, ensuring a safer and more enjoyable flavor.
Step 3
Chop the kimchi into bite-sized pieces using scissors. Using well-fermented kimchi will result in a richer and more delicious pancake.
Step 4
Thinly shred the cabbage. Rinse it thoroughly under running water about three times. It’s best to wash it only with water, as some believe washing with vinegar water can destroy its nutrients. After rinsing, drain the cabbage well in a colander.
Step 5
Cut the bacon into about 2cm wide pieces. Now, add the prepared kimchi, cabbage, bacon, and tuna to a large bowl. Crack in one fresh egg.
Step 6
Add the cornstarch (40g), tempura flour (60g), and pancake mix (60g) to the bowl.
Step 7
Gently mix the ingredients with a spatula or chopsticks until they are just combined. Don’t overmix at this stage before adding liquids.
Step 8
Pour in 180ml of cold water. Using ice-cold water from the refrigerator will make the batter crispier and more delicious.
Step 9
Mix lightly until just combined; avoid overmixing. Overmixing can develop gluten, leading to a tough pancake instead of a crispy one.
Step 10
Heat a frying pan over medium-low heat and add about 5 tablespoons of cooking oil. Ladle a portion of the batter into the pan and spread it thinly. Arrange the finely chopped red chili pepper on top. When the surface of the batter looks set and slightly dry, it’s time to flip.
Step 11
Carefully flip the pancake and gently press down with a spatula to shape it. Swirl the pan gently to ensure the oil coats the pancake evenly, promoting crispiness. For a more detailed visual guide, please refer to the accompanying video.
Step 12
Fry the pancake on both sides until golden brown and crispy. For extra crispiness, use a generous amount of oil and cook over medium-low heat, almost like deep-frying. While the canned tuna and bacon can add saltiness, the abundant cabbage perfectly balances the flavors, making it just right!
