Crispy & Savory Cheese Kimchi Pancake
How to Make Crispy and Savory Cheese Kimchi Pancake
A must-have savory pancake for rainy days. This recipe features a kimchi pancake fried to a crispy perfection and loaded with mozzarella cheese. Enjoy the delightful chewiness of melted cheese combined with the spicy kick of kimchi.
Ingredients
- 1 handful of kimchi (approx. 150g), finely chopped
- 2 Tbsp frying powder (for extra crispiness)
- Mozzarella cheese, to taste
- Cooking oil, generous amount
Cooking Instructions
Step 1
First, prepare your kimchi. Rinse the kimchi if you prefer less spice, then squeeze out any excess water and chop it finely. If the kimchi is very seasoned, you might want to rinse off some of the seasoning to prevent the batter from becoming too salty. Add 2 tablespoons of frying powder to the finely chopped kimchi and mix well. Frying powder will give your pancake a significantly crispier texture compared to all-purpose or pancake flour.
Step 2
Now, let’s get the batter consistency just right. Gradually add cold water, a tablespoon at a time, while mixing. Be careful not to add too much water at once, as this can make the batter too thin. The ideal consistency is when the batter drips slowly from the spoon with a slight thickness, rather than running off like water. A batter that’s too runny can cause the pancake to tear or absorb too much oil.
Step 3
Heat a frying pan over medium-high heat and pour in a generous amount of cooking oil. We’re aiming for a deep-fried texture, so don’t be shy with the oil! Once the oil is hot, spread the kimchi batter very thinly in the pan. Spreading it thinly is key to ensuring it cooks evenly and becomes extra crispy.
Step 4
Once the bottom side is golden brown and crispy, carefully flip the pancake. After flipping, sprinkle a generous amount of mozzarella cheese over the cooked side. The cheese will melt beautifully and add a wonderful gooey texture.
Step 5
Next, gently spread a thin layer of the kimchi batter over the melted cheese. Again, keeping this layer thin is important. This helps the cheese melt perfectly and integrate with the pancake for that signature crispy outside, chewy inside texture.
Step 6
Finally, flip the pancake one more time to cook the side with the batter until golden brown and crispy. Frying it generously in oil creates that wonderfully crisp exterior. Keep an eye on the heat to prevent burning.
Step 7
Your crispy outside, gooey inside (겉바속촉 – ‘geot-ba-sok-chok’) cheese kimchi pancake is complete! Enjoy it while it’s hot for the best texture and flavor. A simple soy dipping sauce makes a great accompaniment.
