Crispy Pork Belly Kimchi Pancake (Daeppa Samgyeopsal Kimchi Jeon)
Make Deliciously Crispy Pork Belly Kimchi Pancake
Here’s a recipe for a wonderfully crispy and flavorful pork belly kimchi pancake. Follow along slowly and you’ll achieve a delightful texture and taste. This is perfect as a snack or a hearty appetizer!
Pancake Ingredients
- Generous amount of thinly sliced pork belly (Daeppa Samgyeopsal, approx. 200-300g)
- 1/4 head of well-fermented aged kimchi
- Plenty of kimchi juice (approx. 1/2 cup)
Cooking Instructions
Step 1
Let’s start by making this fantastic Pork Belly Kimchi Pancake! With this recipe, anyone can achieve a crispy and delicious result. Get ready for a treat!
Step 2
First, prepare your kimchi. Rinse about 1/4 head of aged kimchi under running water to slightly mellow its sourness, then chop it finely into bite-sized pieces. If it’s too spicy, you can remove the seeds. Place the chopped kimchi in a bowl, and don’t forget to add a good amount of kimchi juice – about half a cup. This juice is key to the pancake’s deep flavor.
Step 3
Now, let’s make the batter. In the bowl with the kimchi and juice, add 2/3 cup of frying powder and 1/3 cup of pancake mix. Stir these together. For added texture and flavor, you can mix in finely julienned green onions and onions if you’re using them. To enhance the savory taste, add 1/2 teaspoon of MSG (or your preferred umami seasoning) and 1 tablespoon of perilla oil. Gradually pour in cold water while mixing until you achieve the desired consistency. The batter should be thick enough to coat the back of a spoon but still pourable, similar to the consistency of yogurt. Avoid making it too stiff or too runny.
Step 4
Tip for batter consistency: Too thick a batter will result in a tough pancake, while too thin a batter will be difficult to cook. Aim for a consistency that’s somewhat thick yet flows smoothly, like yogurt. Adjust the water amount based on the saltiness of your kimchi juice.
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is hot, ladle about one cup of the kimchi batter into the pan and spread it thinly. As the edges begin to cook and turn slightly golden, carefully lay slices of the thinly sliced pork belly over the batter. Try not to overlap the pork belly slices for maximum crispiness.
Step 6
Arranging the pork belly gently on top of the pancake is a key step here. The rendered fat from the pork belly will contribute to a more savory and crispy pancake. Remember to maintain a medium-low heat to ensure the pancake cooks through without burning.
Step 7
Cook the pancake, flipping it once, until both sides are golden brown and crispy. Once one side is well-cooked and the edges are crisp, and the pork belly looks deliciously browned, carefully flip the pancake. Gently press down with a spatula to encourage extra crispiness. You should start to smell the savory aroma of kimchi and pork belly.
Step 8
Voila! Your crispy on the outside, flavorful on the inside Pork Belly Kimchi Pancake is ready. Enjoy it while it’s hot for the best taste experience. It pairs wonderfully with a cold beer or traditional Korean rice wine (makgeolli).
