Crispy and Delicious Kimchi Pancake
Make the Best Kimchi Pancake on a Rainy Day!
Craving something warm and crispy on a damp day? While I’m not a fan of greasy foods, kimchi pancakes are an exception – they’re always welcome! If you have some aged kimchi (mukimchi) at home, don’t hesitate. Grill up some delicious kimchi pancakes right now and enjoy a warm meal. This recipe includes detailed tips to make it easy even for beginners.
Pancake Ingredients- 1/3 head of well-fermented kimchi
- 1 egg
- 1.5 cups of pancake mix (approx. 180g)
- 100ml water (approx. 1/2 cup)
- 100ml kimchi brine (approx. 1/2 cup)
Cooking Instructions
Step 1
In a wide, deep bowl, combine 1.5 cups of pancake mix and 1 egg.
Step 2
Next, add 100ml of water. You can adjust the water amount slightly depending on the moisture content of your kimchi.
Step 3
Using a whisk or a spoon, mix the batter thoroughly until there are no lumps of pancake mix remaining. The batter should be slightly thick, not too runny, to ensure the kimchi adheres well and the pancake cooks up crispy.
Step 4
Chop the kimchi into bite-sized pieces. Using aged kimchi will give the pancake a richer flavor.
Step 5
Add 100ml of kimchi brine and the chopped kimchi to the prepared batter. Mix everything together evenly. The kimchi brine will add flavor and color to the batter.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, ladle the batter onto the pan and spread it out as thinly and widely as possible. A thin pancake will result in a crispier texture.
Step 7
Once one side is golden brown, carefully flip the pancake with a spatula. Gently press down with the spatula or turner after flipping to ensure even cooking and a crispier finish.
Step 8
Transfer the golden-brown kimchi pancake to a plate. It’s best enjoyed immediately while warm. You can also serve it with a soy-based dipping sauce if desired.
