Corn Kernel Kimchi Pancake
Enjoyable Corn Kernel Kimchi Pancake with Great Texture
Introducing a savory and delicious Corn Kernel Kimchi Pancake that everyone from children to adults will love! We tried adding corn kernels to our kimchi pancake, and the ‘pop’ of the corn was delightful, making it incredibly tasty. This recipe offers a wonderful texture and flavor, making it a crowd-pleaser. It’s perfect for a snack or a satisfying meal, easy to make at home with simple ingredients.
Ingredients- 1/3 head of fermented napa cabbage (kimchi)
- 1/2 can of corn kernels (approx. 150g)
- 1 stalk of green onion
- 1/3 onion
- 1 Tbsp dried shrimp powder
- 2 cups of tempura flour (approx. 240g)
- Vegetable oil, for frying
- Pinch of salt (adjust to taste)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Corn Kernel Kimchi Pancake. It’s best to use kimchi that is not overly sour.
Step 2
Finely chop the green onion. Peel the onion and slice it into thin strips. Open the can of corn kernels and drain the liquid completely before using. (Using the canned liquid can make the pancake too soggy, so be sure to drain it well.)
Step 3
Gently scrape off excess paste from the kimchi, then finely chop the cabbage leaves into bite-sized pieces. This will ensure a tender texture in your pancake.
Step 4
In a large bowl, combine the tempura flour (2 cups) and water. Add a pinch of salt to season. Whisk or stir with a spoon until you have a smooth batter, ensuring there are no lumps. The batter should not be too thin or too thick. (You can adjust the amount of water slightly depending on the flour.)
Step 5
Add the chopped kimchi, sliced onion, chopped green onion, and dried shrimp powder to the batter. Mix everything together thoroughly with a spatula until well combined. The dried shrimp powder adds a wonderful umami flavor, enhancing the overall taste of the kimchi pancake.
Step 6
Heat a generous amount of vegetable oil in a pan over medium heat. Ladle about one portion of the batter into the center of the hot pan and spread it into a round shape. Reduce the heat to low and let it cook until it starts to sizzle and the bottom turns golden brown. Prepare to flip it when the bottom is nicely browned.
Step 7
Once the first side is golden brown, carefully flip the pancake using a spatula. Cook the other side until it is also golden brown and crispy. Continue cooking until both sides are a beautiful golden-brown color. You’ll hear the corn kernels pop as they cook.
Step 8
Serve your perfectly cooked Corn Kernel Kimchi Pancake on a plate. The subtle sweetness of the corn, its savory flavor, and the slight spiciness of the kimchi create a wonderfully addictive ‘marijuana kimchi pancake’ that’s hard to resist! Enjoy it hot for the best taste.
