Crispy Pork Belly Kimchi Pancake Recipe
Your Own Recipe Using Healthy Korean Wheat Flour: Pork Belly Kimchi Pancake
Kimchi pancakes are delicious on their own, but have you ever tried them with pork belly? This recipe transforms a simple kimchi pancake into a crispy, pan-fried delight. The thin slices of pork belly cook to a perfect crisp, adding a savory depth that will make you want more!
Ingredients
- 4 cups Korean wheat flour
- 400g fermented napa cabbage kimchi, chopped
- A small bunch of chives, chopped
- 100g thinly sliced pork belly (daepae samgyeopsal)
Cooking Instructions
Step 1
Let’s introduce you to the delicious Pork Belly Kimchi Pancake.
Step 2
Yangpyeong-gun is promoting healthy Korean wheat through the ‘Yangpyeong Wheat Festival.’ In line with this, they are hosting a ‘Korean Wheat Recipe Contest’ to highlight the excellence of domestic wheat and foster cooperation with wheat farmers. To participate, I purchased Korean wheat flour from the supermarket.
Step 3
Prepare the Korean wheat flour and the chopped fermented napa cabbage kimchi.
Step 4
Gradually add water to the flour and kimchi mixture, stirring to create a pancake batter. Aim for a consistency that can be spread thinly on the pan without lumps.
Step 5
Heat a generous amount of oil in a frying pan over medium heat. Ladle the batter onto the hot pan and spread it out as thinly as possible. A thin pancake will be extra crispy!
Step 6
Once the edges of the kimchi pancake start to turn golden brown, gently lay the thinly sliced pork belly over the pancake. Fry until both sides are golden brown and crispy, like it’s deep-fried. This step adds incredible flavor and texture.
Step 7
Finely chop the chives and sprinkle them lightly over the pancake for garnish.
Step 8
Your delicious Pork Belly Kimchi Pancake is now complete!
