Spicy Sweet Korean Green Pepper, Crab Stick, and Ham Pancake
Hearty Korean Green Pepper, Crab Stick, and Ham Pancake Made with Leftover Kimbap Ingredients
Don’t let those leftover kimbap ingredients go to waste! Let’s make a simple yet delicious pancake using Korean green peppers, crab sticks, and ham. The chewy peppers, savory ham, and tender crab sticks create a delightful combination that’s perfect as a side dish for rice or a tasty appetizer. Coated in tempura batter and pan-fried until crispy, this dish is sure to be a hit with both kids and adults. Ready for a smart recipe that utilizes your leftovers? Let’s get started!
Pancake Ingredients- 16 Korean green peppers (Ggwari peppers)
- 2 sticks of crab stick
- 3 slices of ham (approx. 150g)
- 1/2 cup cooking oil (approx. 100ml)
- 1 egg
- 1 cup + 2 Tbsp tempura flour (approx. 120g + 15g)
- 2/3 cup water (approx. 160ml)
Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp vinegar
- 1 tsp tuna extract (or fish sauce)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1/2 red chili pepper (seeds removed and finely minced)
- 1/2 green chili pepper (seeds removed and finely minced)
- 1 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp vinegar
- 1 tsp tuna extract (or fish sauce)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1/2 red chili pepper (seeds removed and finely minced)
- 1/2 green chili pepper (seeds removed and finely minced)
Cooking Instructions
Step 1
First, wash the Korean green peppers thoroughly under running water and remove their stems. If the peppers are large, you can cut them in half lengthwise. Pat them dry.
Step 2
Slice the ham into bite-sized pieces, about 2-3 cm long. Cut the crab sticks in half lengthwise, then in half widthwise, creating small, manageable pieces. Try to make all ingredients similar in size for even cooking.
Step 3
In a large bowl, combine the prepared Korean green peppers, ham, and crab sticks. Add 2 tablespoons of tempura flour and toss gently to lightly coat all the ingredients. This will help the batter adhere better.
Step 4
In a separate bowl, whisk together 1 cup of tempura flour and 1 egg. Gradually add 2/3 cup of water, whisking until you have a smooth batter with no lumps. The batter should be pourable but not too thin. Add the lightly coated ingredients into the batter and mix gently until everything is evenly coated.
Step 5
Heat about 1/2 cup of cooking oil in a frying pan over medium-low heat. Carefully place the battered ingredients into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and crispy. Cooking over medium-low heat ensures they cook through evenly without burning.
Step 6
Once cooked, remove the pancakes from the pan and cut them into bite-sized pieces (about 3-4 cm). Arrange them attractively on a serving plate. To make the dipping sauce, combine soy sauce, plum extract, vinegar, tuna extract, toasted sesame seeds, and sesame oil in a small bowl. Stir well. Finally, mix in the finely minced red and green chili peppers for a spicy and sweet dipping sauce. Enjoy your delicious pancake with the special sauce!
