Crispy and Delicious Kimchi Pancake & Vegetable Pancake Recipe
Super Easy Kimchi Pancake and Colorful Vegetable Pancake Recipe
Here are two types of pancakes you can easily and quickly make with ingredients you have at home: Kimchi Pancake and Vegetable Pancake. Make delicious pancakes that are crispy on the outside and moist on the inside!
Vegetable Pancake Ingredients
- 10g Carrot, thinly julienned
- 1/4 Onion, thinly julienned
- 10g Zucchini, thinly julienned
- 1 Potato, peeled and thinly julienned
Kimchi Pancake Ingredients
- 1/4 head of well-fermented Kimchi, finely chopped
- 1/4 head of well-fermented Kimchi, finely chopped
Cooking Instructions
Step 1
First, let’s make the vegetable pancake batter. In a bowl, combine 200ml flour, 200ml water, 1/2 tsp salt, and 1 tsp sesame oil. Whisk until smooth with no lumps. If the batter is too thin, the pancake might be tough, so adjust the water amount while checking the consistency.
Step 2
Thinly julienne the prepared carrot, onion, zucchini, and potato. Add the julienned vegetables to the prepared vegetable pancake batter and mix well, ensuring the vegetables are evenly coated. The ratio of vegetables to batter should be about 1:1. This ratio will result in a delicious, non-tough vegetable pancake.
Step 3
Now it’s time to make the kimchi pancake batter. In a separate bowl, combine 200ml flour, 200ml water, and 1/2 tsp salt. Mix well. You can omit the sesame oil for kimchi pancakes as it might alter the flavor, or use a very small amount.
Step 4
Add the finely chopped kimchi to the kimchi pancake batter and mix thoroughly. Since the flavor of kimchi is crucial for this pancake, aim for a ratio of about 3 parts batter to 1 part kimchi. If there’s too much kimchi, the batter might separate.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is sufficiently hot, ladle the vegetable pancake batter into the pan and spread it out into a round shape. Spreading it thinly is key to achieving a crispy texture.
Step 6
When one side is golden brown and starting to cook, carefully flip the pancake using a spatula. Cook the other side until it’s also golden brown and crispy. This completes your delicious vegetable pancake. Keep the heat at medium while cooking to prevent burning.
Step 7
After cooking the vegetable pancake, add a little more oil to the same pan if needed. Ladle the kimchi pancake batter into the pan and spread it thinly. Shape it so the kimchi pieces are evenly distributed. Like the vegetable pancake, it’s best not to make the kimchi pancake too thick.
Step 8
Similar to the vegetable pancake, flip the kimchi pancake when one side is golden brown. Cook the other side until it’s also crispy. For kimchi pancakes, using well-fermented kimchi with a good tanginess is highly recommended for the best flavor.
Step 9
Once both sides are golden brown and well-cooked, transfer the delicious kimchi pancake to a plate. It tastes best when served hot. You can also serve it with a soy sauce-based dipping sauce if desired.
