Kimchi & Dumpling Pancake: A Delicious Fusion
A Unique Savory Pancake Made with Aged Kimchi!
I had an abundance of aged kimchi (mukimchi) in my kimchi refrigerator and was looking for new recipes. I thought it would be delicious to combine it with dumplings and make a pancake. Introducing the Mukimchi Mandu Jeon (Aged Kimchi Dumpling Pancake)!
Ingredients
- 1/4 head aged kimchi (about 300g)
- 2 cups pancake mix (about 200g)
- 1 bag frozen dumplings (about 200g)
- 1 red chili pepper
- Cooking oil, as needed
Cooking Instructions
Step 1
Let me introduce you to a delicious Mukimchi Mandu Jeon recipe that uses aged kimchi from your kimchi refrigerator!
Step 2
Aged kimchi is already well-seasoned, so you don’t need to add any extra seasoning. This is one of the great advantages of cooking with aged kimchi!
Step 3
First, rinse the aged kimchi under cold running water to lightly remove excess seasoning. Then, soak it in water for about 30 minutes to adjust the saltiness and sourness. After squeezing out the water thoroughly, use it for the pancake. This will enhance the texture.
Step 4
For the store-bought frozen dumplings, without thawing, finely chop them into bite-sized pieces (about 1-2 cm) using scissors or a knife. Be careful not to let the filling spill out as you chop.
Step 5
Once the water is squeezed out from the aged kimchi, finely chop it with a knife. If you chop it too coarsely, it might be difficult to handle when making the pancake, so chopping it as finely as possible is recommended.
Step 6
In a bowl, add 2 cups of pancake mix and gradually add water while stirring to dissolve any lumps. Mix until you achieve a batter consistency that is neither too thin nor too thick, allowing it to coat the ingredients well. When lifted with chopsticks, it should flow down slowly.
Step 7
Finely chop the red chili pepper (seeds removed) to add color and add it to the batter. If you like a bit of spice, you can also add a small amount of Cheongyang chili pepper.
Step 8
Now, add the chopped aged kimchi, finely chopped dumplings, and sliced red chili pepper to the prepared pancake batter. Mix everything thoroughly with a spatula or your hands until the ingredients are evenly combined. Make sure to mix well so all ingredients are coated.
Step 9
The batter consistency should be just right for scooping and shaping when making the pancake. If it’s too thin, it will spread out, and if it’s too thick, the pancake might become tough.
Step 10
It’s important to use your hands to mix and knead the ingredients with the batter for about 1-2 minutes. This ensures that the ingredients bind together well and don’t separate when the pancake is cooked, resulting in a cohesive pancake.
Step 11
Heat a frying pan and add a generous amount of cooking oil. Once the pan is hot, scoop portions of the batter onto the pan to form pancakes of your desired size (about 5-7 cm in diameter). Cook over medium-low heat until golden brown and crispy on both sides, flipping them occasionally. Using plenty of oil will help achieve a crispier texture.
Step 12
And here it is – the special Mukimchi Mandu Jeon, offering the delightful flavor of aged kimchi and the satisfying texture of dumplings all in one!
Step 13
This Mukimchi Mandu Jeon is wonderfully crispy on the outside and offers a delightful chewiness from the dumplings and a pleasant crunch from the aged kimchi on the inside. It’s a truly captivating dish that you won’t forget after just one taste.
Step 14
Say goodbye to the dilemma of what to do with your aged kimchi! Enjoy the visually appealing and incredibly delicious Mukimchi Mandu Jeon!
