Nostalgic Flavor! Crispy and Savory Pork Belly Kimchi Pancake
Best for When You Have No Appetite! Unforgettable Savory and Crispy Pork Belly Kimchi Pancake Golden Recipe
I made this dish recalling the taste of kimchi pancake cooked with lard on a traditional Korean cauldron lid during my childhood. This special kimchi pancake recipe, a perfect harmony of thin pork belly and well-fermented kimchi, is especially comforting on rainy days. The combination of savory richness and crispiness makes it incredibly addictive.
Main Ingredients- Well-fermented Napa Cabbage Kimchi: 1/2 head (cut into bite-sized pieces)
- Pork Belly (thinly sliced/daepae samgyeopsal): 1 ‘geun’ (approx. 600g, cut into smaller pieces)
- Pancake Mix (Buchim Garu): 600g
- Eggs: 2
Batter Seasoning- Ground Black Pepper: a pinch
- Water: 700ml
- Ground Black Pepper: a pinch
- Water: 700ml
Cooking Instructions
Step 1
First, prepare the well-fermented Napa cabbage kimchi, which is key to the pancake’s flavor. Cut half a head into bite-sized pieces. If it’s too spicy for your liking, you can add a little sugar.
Step 2
Next, prepare the thinly sliced pork belly (daepae samgyeopsal) that will add a savory depth. It’s best to cut the thin slices into smaller, manageable pieces using scissors. Here’s a helpful tip: if you have frozen daepae samgyeopsal, placing it in the refrigerator for about a day will naturally defrost it, making it easier to handle, almost like fresh meat. After defrosting, rinse the pork belly briefly under cold water and pat it dry with paper towels.
Step 3
Now, let’s make the batter. In a bowl, add 600g of store-bought pancake mix and crack in 2 fresh eggs. Sprinkle a pinch of ground black pepper to eliminate any unwanted odors and enhance the flavor. Most commercial pancake mixes already contain seasoning, so you likely won’t need to add extra salt. If you feel it’s a bit bland, you can adjust the seasoning later with a soy dipping sauce.
Step 4
Pour in 700ml of water. It’s a good practice to add the water gradually while mixing to achieve the desired consistency. Whisk thoroughly with a whisk or spoon until there are no lumps. The ideal consistency is like a slightly thick soup – not too watery and not too stiff. A batter that’s too thin might cause the pancake to tear, while one that’s too thick can result in a dense texture.
Step 5
In a large bowl, combine the cut kimchi and the smaller pieces of pork belly. Pour the prepared batter over them and mix well. Ensure all the ingredients are evenly coated with the batter. It’s important to mix thoroughly so the ingredients don’t clump together.
Step 6
Heat a pan generously with cooking oil. Ladle portions of the batter onto the hot pan, making pancakes that are not too large. Cook over medium heat; this allows the pancake to cook evenly through while achieving a crispy exterior. Once one side is golden brown, flip it over and cook the other side until equally browned and the pork belly is nicely crisped. Be patient and allow sufficient time for the pork belly to cook through.
Step 7
And here it is – the finished Pork Belly Kimchi Pancake! On a rainy day, this pancake paired with a glass of makgeolli (Korean rice wine) is an absolute match made in heaven. The addition of thinly sliced pork belly doubles the savory aroma, and the combination with the crunchy kimchi is simply superb. This delicious kimchi pancake, loved by all ages, is a must-try at home!
