Savory Kimchi Rice Pancakes with Crispy Ham
Easy Late-Night Snack, Simple Appetizer, How to Make Kimchi Rice Pancakes, Using Leftover Rice
Looking for a special dish to satisfy your hunger on a weekend evening? When ramen alone feels a bit plain, here’s a hearty and delicious Kimchi Rice Pancake you can whip up quickly with leftover ingredients from your fridge. This pancake, featuring a rich blend of ham, kimchi, and chives, is perfect as a simple late-night snack or an appetizer. It’s a wonderful dish whether you use freshly cooked rice or leftover rice. Enjoy the delightful combination of crispy pan-fried rice pancake and the refreshing crunch of kimchi, enhanced by the aroma of sesame oil! Let’s get started on making these delicious Kimchi Rice Pancakes.
Main Ingredients- Finely chopped ham (choose your favorite: lunch meat ham, Spam, tuna, etc.)
- Chopped chives
- Kimchi (finely chopped)
- 5 eggs
- 2 bowls of rice (warm or cold rice both work)
Seasoning & Flavoring- 2 Tbsp sesame oil
- Salt to taste (adjust based on the saltiness of kimchi and ham)
- 2 Tbsp sesame oil
- Salt to taste (adjust based on the saltiness of kimchi and ham)
Cooking Instructions
Step 1
First, prepare the ingredients for your rice pancakes. Finely chop the ham into bite-sized pieces, and thinly slice the chives. Chop the kimchi finely as well. (Tip: Using lunch meat ham, Spam, or tuna can add a richer flavor. You can also add other vegetables like onions, carrots, or mushrooms from your fridge for an even tastier result.)
Step 2
In a large bowl, combine the prepared ham, chives, and kimchi. Crack 4 to 5 eggs into the bowl. (If you have a larger quantity, increase the number of eggs.)
Step 3
Whisk everything together until the eggs are well incorporated with the other ingredients.
Step 4
Add 2 tablespoons of sesame oil and a pinch of salt to season. Since kimchi is already salty, add salt sparingly. If you’re using a salty ingredient like Spam, you might omit the salt or add only a tiny amount.
Step 5
Now, add 2 bowls of rice and gently mix everything together, being careful not to mash the rice grains. (This is also a great way to use up leftover cold rice!)
Step 6
Heat a generous amount of oil in a non-stick pan over medium heat. Scoop portions of the batter with a ladle or spoon and place them in the pan, shaping them into small, round pancakes.
Step 7
Cook until both sides are golden brown and slightly crispy, with the rice grains forming a delightful crust – similar to the crispy bottom of fried rice! Cooking over medium-high heat will help achieve an extra crispy texture.
Step 8
Once one side is golden and cooked through, carefully flip the pancake and cook the other side until equally golden and crispy. (Tip: For an extra cheesy and decadent pancake, sprinkle some mozzarella cheese on top during this step and let it melt.)
Step 9
Your delicious Kimchi Rice Pancakes are ready! They’re perfect as a snack, a filling meal substitute, or a fantastic accompaniment to drinks like makgeolli or beer.
Step 10
Serve these homemade Kimchi Rice Pancakes alongside a steaming bowl of Shin Ramyun for a truly satisfying meal! (Tip: Serving in an aluminum pot can enhance the rustic appeal.)
Step 11
Enjoy the wonderful contrast of the crispy exterior and the tender interior, the savory rice grains, and the refreshing crunch of kimchi. They are incredibly delicious!
Step 12
For an added touch of flavor, drizzle a little ketchup over the pancakes. The sweet and tangy ketchup complements the savory pancake beautifully!
