Crispy and Delicious Kimchi Pancake: The Ultimate Recipe
Crispy and Delicious Kimchi Pancake: The Ultimate Recipe
Golden Ratio for a Perfectly Crispy Kimchi Pancake with Well-Fermented Cabbage
Let’s make a crispy and delicious Kimchi Pancake! This recipe is perfect for a rainy day snack or a delightful appetizer.
Ingredients- 1/2 head of well-fermented kimchi (about 300g)
- 1 cup pancake mix (about 100g)
- 1 cup all-purpose flour (about 100g)
- 1 cup water (about 200ml)
- 1 pinch of salt (about 1g)
- 1 tsp sugar (about 5g)
- 1/2 medium onion (about 50g)
Cooking Instructions
Step 1
Let’s make a Kimchi Pancake, the perfect snack or accompaniment for a rainy day! This recipe guarantees a wonderfully crispy exterior and a moist, flavorful interior. Gather your ingredients and let’s get started on this delicious Korean savory pancake.
Step 2
First, we’ll prepare the batter. In a mixing bowl, combine 1 cup of pancake mix and 1 cup of all-purpose flour. Mixing these two flours creates a wonderfully crispy texture. Gradually add 1 cup of water while whisking or stirring with a spoon until you achieve a smooth batter with a pouring consistency – not too thick, not too thin. It should spread nicely when poured onto a pan. (Tip: Using cold or lukewarm water can make the batter chewier.)
Step 3
Now, let’s prepare the kimchi and other fillings. Finely chop about half a head of well-fermented kimchi into small pieces, roughly 1cm in size. If your kimchi is very juicy, you might want to lightly squeeze out some of the excess juice to prevent the batter from becoming too watery. Add the chopped kimchi to the batter. Thinly slice half a medium onion and add it to the bowl as well; the sweetness of the onion complements the kimchi perfectly. Finally, add a pinch of salt for seasoning and 1 teaspoon of sugar to balance the flavors. Mix everything gently until well combined. Check the batter’s consistency again and add a tiny bit more water if needed.
Step 4
Time to cook! Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle about one portion of the kimchi batter onto the hot pan and spread it out thinly and evenly into a round shape. Once the edges begin to turn golden brown and crisp, carefully loosen the pancake with a spatula and flip it over. Cook until both sides are golden brown and delightfully crispy. (Tip: Adding a little more oil during cooking can enhance the crispiness.)
Step 5
Voila! Your delicious, crispy Kimchi Pancake is ready. Enjoy it while it’s warm for the best texture and flavor. It’s perfect as a snack, a light meal, or a delightful accompaniment to drinks. The combination of tangy kimchi and crispy batter is irresistible!
