Crispy and Unique Kimchi Pancake Recipe
Crispy and Unique Kimchi Pancake Recipe
Make Professional-Quality Crispy Kimchi Pancakes Easily at Home!
Enjoy a kimchi pancake that is crispy on the outside and moist on the inside, loved by everyone. This recipe features a special ingredient for an exceptional crispiness unlike regular kimchi pancakes. It’s the perfect treat to enjoy with some makgeolli! Follow along now.
Kimchi Pancake Basic Ingredients- 250g well-fermented kimchi
- 1 can (90g) tuna, drained
- 1 Cheongyang chili pepper
- 3 sheets of rice paper
Kimchi Pancake Batter Seasoning- 0.5 Tbsp sugar
- 2 Tbsp coarse gochugaru (Korean chili flakes)
- 100g pancake mix (buchim garu)
- 80g튀김가루 (tempura flour)
- 300ml cold water
- 0.5 Tbsp sugar
- 2 Tbsp coarse gochugaru (Korean chili flakes)
- 100g pancake mix (buchim garu)
- 80g튀김가루 (tempura flour)
- 300ml cold water
Cooking Instructions
Step 1
First, finely chop the kimchi into bite-sized pieces using scissors. This is a crucial step as kimchi significantly impacts the pancake’s flavor, and using scissors makes it easier and neater.
Step 2
Drain the oil completely from the canned tuna. This step is essential to prevent a greasy taste and ensure a clean flavor in your kimchi pancake.
Step 3
Slice the Cheongyang chili pepper diagonally. This adds a pleasant spiciness. Removing the seeds can help control the heat level while still imparting a delicious aroma.
Step 4
In a large bowl, combine the chopped kimchi, drained tuna, sugar, and coarse gochugaru. Mix well. Then, add the pancake mix and tempura flour. Pour in the cold water and mix to achieve the desired batter consistency. The tempura flour contributes to the extra crispiness. The batter should be pourable but not too thin; a slightly thick but flowing consistency is ideal.
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Spread the kimchi batter thinly onto the pan in your desired pancake size. Using plenty of oil will ensure a crispier finish.
Step 6
Once the edges of the kimchi pancake start to turn lightly golden, carefully place the prepared rice paper sheets over the batter, covering it. This secret step is key to achieving that amazing crispiness.
Step 7
Gently press down on the rice paper to ensure it adheres well to the batter. Flip the pancake and cook until both sides are golden brown and wonderfully crispy. Ensure it’s evenly cooked through and thoroughly crisped up for a delicious kimchi pancake!
