Crispy and Special Corn Kimchi Pancake
Perfect for Rainy Days! Extra Crispy Kimchi Pancake with Corn (Serves 2)
Unexpected guests arrive! Make a simple yet impressive Kimchi Pancake that doubles as a hearty snack or a filling meal. The popping corn kernels add a delightful texture and unique flavor.
Main Ingredients
- 1/4 head of well-fermented Napa cabbage kimchi
- 1 cup bread flour (strong flour)
- 1 cup cake flour (soft flour)
- 1 cup tempura flour
- 1 fresh corn (kernels only)
- Pinch of black pepper
- 1 Tbsp honey
Cooking Instructions
Step 1
The key to a great kimchi pancake is the quality of your kimchi! To avoid having too much leftover, prepare a suitable amount. Hold the kimchi by its core and cut it into bite-sized pieces with scissors. Aim for slightly thicker pieces than usual to enjoy a satisfying chew.
Step 2
If you want to subtly enhance the savory notes of the kimchi, try adding a tablespoon of honey. The combination of the kimchi’s tanginess and honey’s mild sweetness will create a richer, more complex flavor profile.
Step 3
The special touch of this recipe! It’s the popping corn kernels. Adding kernels from one ear of corn to the batter will complement the savory kimchi with the sweetness of corn, and the fun, bursting texture makes this a truly unique combination.
Step 4
Now, let’s make the batter. Measure out 1 cup each of bread flour, cake flour, and tempura flour into a bowl. Using tempura flour will ensure a crispier pancake. Mixing in 1-2 tablespoons of cooking oil into the batter helps prevent the pancake from burning too easily and reduces excessive oil splattering, leading to a beautifully golden-brown and delicious result.
