Kimchi Potato Pancake: Chewy and Perfectly Crispy!
Kimchi Potato Pancake: Chewy & Doesn’t Crumble Easily!
Pancakes made with just flour often become soggy and fall apart quickly, right? This recipe incorporates grated raw potato to achieve a wonderfully chewy texture, ensuring the pancake holds its shape and stays delicious for longer. If you love both kimchi pancakes and potato pancakes, this combination is highly recommended! 🙂
Ingredients
- 2 sheets of well-fermented kimchi (use only the leaves, rinse off excess paste)
- 1 large potato (about 150-200g)
- 2/3 cup all-purpose flour or cake flour (approx. 70-80g)
- 1 teaspoon anchovy sauce or soy sauce (adjust based on kimchi’s saltiness)
- 3 tablespoons cold water or clear anchovy broth (to adjust batter consistency)
- 2 teaspoons gochugaru (Korean chili powder, for color and mild heat)
Cooking Instructions
Step 1
First, peel the potato, wash it thoroughly, and prepare it. Grating it finely by hand is key to achieving that characteristic chewy texture, rather than using a blender. If grated too coarsely, the texture won’t be optimal, and if grated too finely, it might taste raw. Aim for a moderately fine grating.
Step 2
Rinse the 2 kimchi leaves lightly under running water to remove excess paste, then finely chop the leaves. If the pieces are too long, they might stick out of the batter. Finely chop them as much as possible. Add the chopped kimchi to the grated potato and mix well.
Step 3
Now, let’s make the batter. In the bowl with the mixed kimchi and potato, add 2/3 cup of flour (or cake flour), 1 teaspoon of anchovy sauce, and 2 teaspoons of gochugaru. If you don’t have anchovy sauce, soy sauce can be used, but it’s crucial to taste the kimchi and adjust the amount accordingly. Finally, add 3 tablespoons of cold water or clear anchovy broth and stir until all ingredients are well combined to form the batter. The batter consistency should be neither too thin nor too thick; it should hold its shape when scooped onto the pan. (Adjust water quantity as needed.)
Step 4
Heat a pan over medium-low heat. Add 2 tablespoons of cooking oil to the pan and let it warm up. If the oil is too cold, the pancake might stick, and if it’s too hot, the outside might burn before the inside cooks. It’s important to get the temperature just right.
Step 5
Scoop the prepared batter onto the heated pan using a ladle or spoon. Shape it into a nice round form. Cook for about 2-3 minutes per side until golden brown and crispy. Since the potato takes a bit longer to cook through, pay attention to the heat to ensure the inside is fully cooked. It’s ready when the edges are golden and you can smell the center cooking.
Step 6
And there you have it – a crispy on the outside, chewy on the inside Kimchi Potato Pancake! It tastes best when served warm. You can serve it with a dipping sauce made of soy sauce, vinegar, and a little water, or enjoy it as is. This Kimchi Potato Pancake is perfect as a hearty meal or a snack. Enjoy your delicious creation! ^^
