Chewy and Savory Buckwheat Kimchi Pancake
Chewy and Savory Buckwheat Kimchi Pancake
Perfect Buckwheat Kimchi Pancake Every Time! Just Remember Two Keys.
Ever since moving to Gangwon Province, I’ve fallen in love with the unique charm of buckwheat kimchi pancakes. The nutty flavor of buckwheat, the savory tang of kimchi, and the delightfully chewy texture make these a truly addictive snack. You can easily recreate this delicious specialty at home for a satisfying meal.
Buckwheat Kimchi Pancake Batter & Ingredients- 1 cup buckwheat flour
- 2 cups water
- 1 handful green onions (scallions)
- 200g kimchi (well-fermented)
- 1 pinch salt
Delicious Soy Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp mirin (or cooking sake)
- A little chopped green onion
- A little toasted sesame seeds
- A little sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp mirin (or cooking sake)
- A little chopped green onion
- A little toasted sesame seeds
- A little sesame oil
Cooking Instructions
Step 1
Let’s start by making the batter, the heart of the buckwheat kimchi pancake. In a bowl, combine 1 cup of buckwheat flour with 2 cups of water. Whisk thoroughly until smooth, ensuring there are no lumps. Add a pinch of salt to subtly season the batter.
**💡 Tip 1 for Perfect Batter:** The key ratio is 1:2 for buckwheat flour to water! Previously, my batter was too thick, which affected the taste, but adhering to this ratio results in a wonderfully chewy and delicious pancake. The batter should be neither too thin nor too thick; it should spread easily on the pan.
Step 2
Wash the green onions thoroughly. Trim them to about 2-3 inches (5-7 cm) in length to fit the size of your pancake. If the green onions are particularly thick, split them in half lengthwise. This will make them easier to cook and give a nicer presentation.
Step 3
Choose kimchi that is well-fermented but not overly sour or spicy. Gently shake off most of the kimchi paste from the leaves. Rinse them lightly, just enough to remove excess saltiness, and then squeeze out any excess water very well.
**💡 If your kimchi is too sour?** If the kimchi has a strong sour taste, you can mix in a tiny bit of sugar. This helps to neutralize the sourness and enhances the overall umami flavor.
Step 4
Now, let’s get to the cooking! Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Ladle the buckwheat batter onto the hot pan and spread it thinly and evenly into a large circle. Arrange the prepared green onions over the batter, followed by the squeezed kimchi.
Wait until the edges of the pancake start to look slightly dry and crispy before attempting to flip it. Once the edges are nicely browned and crisp, carefully flip the pancake. Cook the other side until it’s also golden brown and delicious. Be mindful of the heat; cooking on excessively high heat can burn the outside before the inside is cooked through.
Step 5
Finally, let’s whip up a fantastic dipping sauce. In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 1 tablespoon of mirin. Stir well. Add a sprinkle of chopped green onion, a pinch of toasted sesame seeds, and a drizzle of sesame oil. This simple sauce is the perfect accompaniment to your warm, freshly made buckwheat kimchi pancake. Enjoy!
