Ultra-Crispy Kimchi Pancake with Beer
Ultra-Crispy Kimchi Pancake with Beer
The Ultimate Crispy Kimchi Pancake Recipe Using Beer Instead of Water – Perfect for a Drink
Adding cold beer instead of water to your kimchi pancake batter creates an astonishingly crispy and delicious result. Don’t worry about the alcohol; it evaporates completely during cooking, so you can enjoy it guilt-free. With special ingredients and the perfect batter ratio, you can make a professional-quality kimchi pancake at home.
Kimchi Pancake Ingredients- 330g Ripe Sour Kimchi
- 300g Onion
- 110g Thick-cut Bacon
- 50g Canned Tuna (with oil)
- 2 Red Chilies
- 1 Fresh Egg
- 70g Tempura Flour (for crispiness)
- 70g Pancake Mix (for chewiness)
- 40g Cornstarch (for extra crispiness)
- Cooking Oil (generous amount)
- 200ml Cold Beer (flat beer is also fine)
Cooking Instructions
Step 1
Here are the ingredients we’ll be using today to make an ‘ultra-crispy kimchi pancake’. We have ripe sour kimchi, onion, bacon, tuna, red chilies, an egg, and the secret to crispiness: flour mixes and beer.
Step 2
This is the golden ratio for our crispy batter. Prepare 70g of tempura flour, 70g of pancake mix, and 40g of cornstarch for that extra crunch. This blend will make your kimchi pancake truly special.
Step 3
The key to our batter’s secret! Prepare 200ml of cold beer. You can use flat beer if you have it, or substitute with cold water or sparkling water. Cold liquid is the secret to achieving a super crispy texture.
Step 4
Try using up that leftover canned tuna (50g) from your fridge. Including the tuna oil will enhance the flavor and add moisture. If you’ve saved tuna oil separately, feel free to add it in.
Step 5
Prepare each ingredient. Slice the bacon into 1cm wide pieces. Thinly julienne the onion. Lightly squeeze out excess liquid from the sour kimchi before chopping it finely; this helps it mix well into the batter.
Step 6
In a large bowl, combine the prepared kimchi, onion, bacon, tuna, red chilies (a small amount), and the egg. Sprinkle all the prepared tempura flour, pancake mix, and cornstarch over the ingredients. Finally, pour in the 200ml of cold beer.
Step 7
Now, gently mix everything together to form the batter. Avoid overmixing or stirring too vigorously, as this can develop gluten, making the pancake tough instead of crispy. The key is to mix just enough so that the ingredients are combined. The batter consistency should be such that the ingredients are lightly coated. Adjust the amount of beer based on the saltiness of your kimchi and bacon. You won’t need any extra seasoning as the kimchi and bacon provide plenty of flavor. Adding a generous amount of onion will bring sweetness and texture. For a more precise understanding of the batter consistency, please refer to the accompanying video.
Step 8
Heat a non-stick skillet over medium-low heat and add about 3 tablespoons of cooking oil. Let it warm up. Ladle a portion of the batter into the skillet and spread it thinly with the back of a spoon. Arrange a few diagonally sliced red chilies on top for garnish.
Step 9
Once the surface of the batter starts to look opaque and cooked, carefully flip the pancake with a spatula. Gently press down with the spatula after flipping to ensure even cooking. You can add a little more oil around the edges of the pan to enhance crispiness. Fry the pancake over medium-low heat with plenty of oil, almost like deep-frying, to achieve an incredibly crispy texture.
Step 10
Besides making large pancakes, you can also scoop the batter by the spoonful to create mini kimchi pancakes. These are even crispier and perfect for snacks or as a side with drinks.
Step 11
By using cold beer instead of water in the batter, we’ve created a kimchi pancake that is unbelievably crispy and delicious. Experience a new level of crispiness!
