Crispy and Savory Kimchi Pancake: The Perfect Choice for a Rainy Day!
Rainy Day Classic: Crispy & Savory Kimchi Pancake Recipe for Perfect Results.
Even though the typhoon has passed, it’s still raining heavily these days. Is this the autumn monsoon? A pancake is a must-have dish on a rainy day! Today, we’re sharing a Kimchi Pancake recipe that’s extra crispy and delicious. It’s perfect to enjoy with freshly cooked rice or a chilled bowl of makgeolli.
Main Ingredients- 2/3 cup sifted flour
- 2/3 cup water
- 5-6 leaves of well-fermented Napa cabbage kimchi
- 1 Tbsp dried shrimp powder
- 2 Tbsp dried shiitake mushroom powder
- 1 Tbsp perilla oil
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
First, sift the 2/3 cup of flour to ensure a smooth batter without lumps. Gradually add the 2/3 cup of water while mixing. The batter should be pourable, like a thin stream, not too thick or too thin, so it can spread easily on the pan.
Step 2
Now, let’s add the flavor of the kimchi. Stir in 1 Tbsp of dried shrimp powder for a boost of umami. For the Napa cabbage kimchi, gently shake off excess filling or rinse lightly under running water, then finely chop 5-6 leaves. If your kimchi is very sour, rinsing it will help balance the flavor. Add a generous 2 Tbsp of dried shiitake mushroom powder for a fragrant and rich taste. Mix everything thoroughly until well combined.
Step 3
Heat a pan over medium-low heat and add 1 Tbsp each of perilla oil and cooking oil. Using perilla oil together with cooking oil enhances the savory aroma. Once the oil is hot and shimmering, ladle the batter onto the pan, spreading it thinly. Cook until you hear a gentle sizzling sound.
Step 4
Once the pancake turns a beautiful golden brown on the bottom, carefully flip it over. Continue to cook until both sides are golden and the edges are wonderfully crispy. You’ll know it’s ready when the delicious aroma of kimchi and perilla oil fills your kitchen. Enjoy your delicious Kimchi Pancake immediately while it’s warm!
