Crispy Kimchi Pancake Perfection: A Recipe You’ll Love
Unlock the Secret to Crispy Kimchi Pancakes: This is the Ultimate Tip!
Discover the joy of perfectly crispy Kimchi Jeon (Korean Kimchi Pancake)! This recipe is ideal for busy weekdays when you need a quick and delicious meal, especially when your kids request it. We’ll show you how to achieve that delightful crispy exterior and tender interior using a simple yet effective technique involving tempura flour and sparkling water. Using leftover semi-dried squid and well-fermented kimchi, you can whip up a satisfying lunch in no time. Say goodbye to soggy pancakes and hello to golden, crispy perfection!
Ingredients
- 1 head of well-fermented kimchi
- 2 semi-dried squid
- 3 fresh eggs
- 3 Tbsp tempura flour (for extra crispiness)
- 3 Tbsp pancake mix (buchim garu)
- 2/3 bottle of sparkling water
- 2 ladles of kimchi juice
- 2 Tbsp anchovy sauce (or tuna sauce)
- 1 stalk of green onion
- Vegetable oil, for frying
Cooking Instructions
Step 1
First, thinly slice the green onion on an angle to add a fresh aroma. If you have onions or chives, feel free to add them for extra flavor and texture.
Step 2
In a bowl, combine the chopped kimchi, sliced squid, prepared green onion, 3 eggs, tempura flour, and pancake mix. The secret to extra crispy pancakes is to use an equal mix of tempura flour and pancake mix! If you’re using fresh squid, remember to remove the skin before slicing for better digestibility and a softer texture.
Step 3
Add 2 tablespoons of low-sodium anchovy sauce for a deep umami flavor. Tuna sauce is a great alternative if you don’t have anchovy sauce.
Step 4
For an even more authentic and flavorful kimchi pancake, stir in about 2 ladles of kimchi juice.
Step 5
Here’s the second key to achieving that amazing crispiness: sparkling water! Add about 2/3 of a bottle of sparkling water to the batter. Mix it in, and add more if needed to reach the desired consistency. While ice can also help, sparkling water provides an exceptional level of crispiness.
Step 6
Mix all the ingredients thoroughly until you have a thick batter. The batter should be thick enough to drop from a ladle in dollops. If it seems too stiff, you can add a little more sparkling water.
Step 7
Heat a generous amount of vegetable oil in a skillet over medium heat. Spoon portions of the batter into the hot oil, and fry until golden brown on both sides, flipping once.
Step 8
You can make them large or small, as you prefer. The key to a truly crispy pancake is to use plenty of oil and fry them until beautifully golden. Don’t worry too much about the calories; enjoy this delicious treat occasionally! Eating it to the fullest is what matters most. ^^
