Crispy and Delicious Kimchi Pancake Recipe
Husband’s Favorite Snack: Perfectly Fried Kimchi Pancake
On rainy or snowy days, my husband always requests this special snack: Kimchi Pancake! Enjoying a warm, freshly made Kimchi Pancake at home is simply the best. This recipe is packed with vegetables for a satisfying crunch and rich flavor, and I’ll guide you through every step so even beginners can follow along. Get ready to create a wonderfully crispy outside and tender inside Kimchi Pancake that will delight everyone’s taste buds!
Main Ingredients- 1/4 head of well-fermented kimchi
- 1/2 onion
- 1 potato (medium-sized)
- 1/3 zucchini
- 1 chili pepper (optional, for spice)
- 1/2 can Spam (approx. 200g)
Cooking Instructions
Step 1
First, prepare the vegetables that will make your Kimchi Pancake flavorful and textured. Slice the onion thinly, and cut the zucchini and chili pepper into thin half-moons. For the potato, peel it and slice it thinly into matchsticks or grate it for an even softer texture. (I personally love adding plenty of potatoes, so I use a generous amount. If you enjoy root vegetables, feel free to increase the potato quantity!)
Step 2
The key to a delicious Kimchi Pancake is well-fermented kimchi! Prepare about 1/4 head of ripened napa cabbage kimchi. The better the kimchi, the better the pancake will taste. (If you have too much kimchi, you can use just the amount you need.)
Step 3
Chop the prepared kimchi into bite-sized pieces (about 1-2 cm). If the pieces are too long, they can be difficult to manage while cooking, so aim for a manageable size. Add the chopped kimchi to the bowl with the prepared vegetables.
Step 4
Next, let’s add Spam for savory flavor and richness. Use about 1/2 can of Spam (approximately 200g). Spam pairs wonderfully with Kimchi Pancake, adding a salty and savory taste.
Step 5
While you can slice the Spam, I prefer to put it in a plastic bag and mash it slightly with my hands or a fork before adding it. This method helps the Spam’s flavor meld more deeply with the kimchi and vegetables, enhancing the overall taste and seasoning.
Step 6
Now it’s time to make the batter, which is crucial for the Kimchi Pancake. Measure out a generous amount of pancake mix into the bowl. (This should be about 1.5 cups.)
Step 7
Instead of plain water, using cold sparkling water for the batter will result in a much crispier and more delicious Kimchi Pancake! Gradually pour about 1/3 of a bottle of cold sparkling water (around 100-150ml) into the pancake mix while stirring. Be careful not to make the batter too thin, as it can be difficult to handle while frying. Aim for a slightly thick consistency; it should be thick enough to drop from a spoon but still flow slowly.
Step 8
If you enjoy a bit of heat, add 1 tablespoon of gochugaru (Korean chili flakes) at this stage for an extra spicy kick. Mix all the ingredients in the batter until well combined.
Step 9
When preheating the pan, use medium to high heat to get it hot quickly. Once the batter is added, reduce the heat to low. Cooking on low heat allows the Kimchi Pancake to cook through evenly without burning, while achieving a wonderfully crispy exterior. Pour the batter into the hot pan and fry until golden brown on both sides. Gently press down with a spatula occasionally to ensure the inside is cooked thoroughly, resulting in an even more delicious pancake. Enjoy your homemade treat!
