Chewy Cockle and Kimchi Pancake: A Perfect Combination!
Chewy Cockle and Kimchi Pancake: A Perfect Combination!
Cockle Kimchi Pancake: A Bountiful Harvest of Cockles! (Perfect for Christmas Dinner Parties)
We’ve made a Kimchi Pancake where the juicy, chewy cockles add a special touch to the sour and spicy kimchi flavor.
Ingredients- 1/4 head of well-fermented kimchi (approx. 300g)
- 500g cockles (approx. 200g shelled meat after boiling)
- 1/2 onion
- 2 stalks of scallions or the white part of green onions
- 1/4 carrot
- 1 cup tempura flour (approx. 120g)
- 1 cup cold water (approx. 200ml)
- Plenty of cooking oil (for frying)
Cooking Instructions
Step 1
Prepare the Cockles: Rinse the cockles thoroughly under running water until the water runs clear, removing any mud or debris from the shells. Bring a pot of water to a near boil, add 1/2 tablespoon of salt, and gently boil the cockles for about 3-5 minutes. Be careful not to overcook, as they can become tough. Drain the cockles and rinse with cold water. Once slightly cooled, carefully extract the meat using a fork or a cockle tool. Gently pat the extracted cockle meat dry with paper towels.
Step 2
Prepare Kimchi and Vegetables: Lightly squeeze out excess liquid from the well-fermented kimchi and finely chop it, keeping the kimchi paste. Finely julienne or finely mince the onion and carrot. Chop the scallions or green onions into small pieces. Cutting the vegetables into uniform sizes will help them cook evenly and improve the pancake’s texture.
Step 3
Make the Batter (Part 1): In a large bowl, combine the chopped kimchi, julienned onion, carrot, and scallions (or green onions). Add 1 cup of tempura flour and gently toss with your hands until the flour evenly coats the ingredients. Pre-coating the ingredients with flour helps the batter adhere better, resulting in a crispier pancake.
Step 4
Make the Batter (Part 2) & Adjust Consistency: Gradually add 1 cup of cold water to the flour-coated ingredients while mixing to achieve the desired batter consistency. The batter shouldn’t be too thin, which makes it difficult to cook, nor too thick, which can make the pancake dense. A good consistency is when the batter drips slowly off a spoon but still holds the ingredients together. (Think of a slightly thick pancake batter.)
Step 5
Add Cockles: Gently fold the prepared cockle meat into the batter. Mix carefully to avoid mashing the cockles, ensuring they are evenly distributed throughout the batter.
Step 6
Fry to Perfection: Heat a generous amount of cooking oil in a pan over medium heat. Once the pan is hot, spoon the batter into the pan and spread it into a round shape. When the edges of the pancake turn golden brown and bubbles start to appear, carefully flip it with a spatula. Cook the other side until it’s also golden brown and crispy. Adjust the heat as needed to prevent the cockles from burning and ensure the pancake is cooked through. Drain excess oil and serve your delicious Cockle Kimchi Pancake!
