Super Simple Kimchi Pancake
Super Simple Kimchi Pancake
Crispy and Mouthwatering Easy Kimchi Pancake: The Ultimate Rainy Day Treat!
On rainy days, there’s just something so comforting about a warm, savory pancake! 🌧️ This recipe is for an incredibly easy Kimchi Pancake made with well-fermented kimchi, perfect for a quick snack or side dish. It’s crispy on the outside, tender on the inside, and the spicy kimchi flavor really shines through – a perfect pairing with a glass of makgeolli! 😋
Kimchi Pancake Ingredients- 1 handful ripe, sour kimchi (about 150g)
- 1 medium potato
- 1 cup pancake mix (about 100g)
- 1 large egg
- 1/3 cup cold water (about 60ml)
- Cooking oil, for frying (enough to coat the pan)
Cooking Instructions
Step 1
First, peel the potato and grate it finely using a grater. Grating the potato will make the pancake softer and more flavorful. Gently squeeze out some of the moisture from the grated potato using a paper towel; this helps achieve the right batter consistency.
Step 2
Finely chop the ripe, sour kimchi into bite-sized pieces (about 1cm long). In a bowl, combine the grated potato, chopped kimchi, egg, pancake mix, and cold water. Adjust the amount of water based on the saltiness of your kimchi.
Step 3
Using a spatula or spoon, mix all the ingredients thoroughly until well combined and there are no lumps. The ideal batter consistency is neither too thin nor too thick, allowing it to spread smoothly in the pan. (It should flow gently when scooped with a spoon).
Step 4
Heat a pan over medium heat and add about 1-2 tablespoons of cooking oil. Ladle about one scoop of the batter onto the pan and spread it thinly. Cook for about 3 minutes until golden brown and crispy on one side, then flip and cook the other side for another 3 minutes. Ensure both sides are nicely browned and crispy.
Step 5
Your super simple Kimchi Pancake is ready! It’s perfectly crispy, not too oily, and bursting with fresh kimchi flavor. Enjoy this piping hot pancake, especially with a chilled glass of makgeolli! 🍕
