Crispy Outside, Tender Inside! Baek Jong-won’s Kimchi Pancake: The Ultimate Recipe with Aged Kimchi
Crispy Outside, Tender Inside! Baek Jong-won’s Kimchi Pancake: The Ultimate Recipe with Aged Kimchi
How to Use Aged Kimchi: Making a Crispy and Delicious Baek Jong-won Kimchi Pancake (A Rainy Day Must-Have!)
It’s not quite kimchi-making season yet, but do you have some aged, sour kimchi sitting in your fridge? On a rainy day, nothing beats a warm, crispy pancake, and a kimchi pancake made with tangy, sour kimchi is a true delicacy! The secret to a perfectly crispy kimchi pancake lies in the oil and the batter’s consistency. A delicious kimchi pancake starts with good kimchi, but even if your kimchi isn’t particularly flavorful, it can be transformed into a delicious pancake. This time, I followed Baek Jong-won’s kimchi pancake recipe. While I minimized other ingredients, the key is to use a generous amount of oil, just as Baek Jong-won suggests.
Essential Ingredients- 1 cup aged kimchi (well-fermented sour kimchi)
- 1/2 cup pancake mix (buchim garu)
- Water, as needed (to adjust batter consistency)
- 1/2 ladle kimchi brine (for added flavor)
- 1/3 onion, thinly sliced
Cooking Instructions
Step 1
First, finely chop the aged kimchi into bite-sized pieces. Cutting them not too long, but rather in small pieces, will help them mix well with the batter and improve the texture. Place the chopped kimchi in a wide bowl.
Step 2
Prepare about 4 spoonfuls of kimchi brine to enhance the kimchi’s flavor. Pour this over the chopped kimchi in the bowl. The kimchi brine adds a deep flavor, so you often won’t need to add extra seasoning.
Step 3
Thinly slice about one-third of an onion. Add the sliced onion to the bowl with the kimchi and kimchi brine. (Baek Jong-won’s recipe sometimes includes sausage, but we’re omitting it today. You can also add ingredients like squid, shrimp, or tuna for an even more delicious result!)
Step 4
Now it’s time to make the batter. Add about 1/2 cup of pancake mix to the bowl. Then, gradually add water, starting with 1/3 cup and adding more as needed to reach the desired batter consistency.
Step 5
Since you’ve added kimchi brine, it’s crucial to adjust the amount of water based on the batter’s consistency. The ideal batter consistency is when it flows smoothly, like thick syrup, when lifted. If the batter is too thick, the coating will be heavy and less crispy; if it’s too thin, it will be difficult to cook. Mix gently, just enough to combine the ingredients; overmixing can develop gluten and make the pancake chewy. (If your kimchi is excessively sour, you can add a tiny pinch of sugar and omit the kimchi brine. If you’re not using kimchi brine, consider adding a bit of chili powder for color.)
Step 6
The most important secret to making crispy kimchi pancakes is generous use of oil! Heat a pan over medium heat, then add much more oil than you would for a regular pancake. Ladle the kimchi batter onto the hot pan and spread it thinly.
Step 7
Maintain medium heat. You can make several small pancakes or one large one. To maximize crispiness, following Baek Jong-won’s method, pour plenty of oil into the pan. Once the surface of the batter starts to cook, gently swirl the pan to allow the oil to soak thoroughly into the underside of the batter.
Step 8
When the bottom of the kimchi pancake is golden brown and the edges look crispy, it’s time to flip. For Baek Jong-won’s style, you can add a little more oil before flipping to enhance the crispiness and savory flavor. All pancakes taste better when they absorb plenty of oil. Tilt the pan so the oil pools at the edges, then use a spatula to carefully lift and flip the pancake.
Step 9
Once both sides are golden brown and perfectly crispy, your delicious Baek Jong-won kimchi pancake is ready! It’s really that simple. Prepare to enjoy a kimchi pancake that’s crispy on the outside and tender on the inside.
Step 10
After cooking, it’s best to place the freshly made kimchi pancake on a wire rack or paper towels for a moment to drain excess oil. This helps maintain its crispiness for longer. Since a generous amount of oil was used, quite a bit will drain off. However, it’s best to eat it immediately before it becomes soggy!
Step 11
Of course, it might disappear so quickly that it doesn’t even have a chance to cool down! Carefully tear off a piece while it’s hot, dip it in soy sauce, let out a little ‘whoosh’ of air, and take a bite. You’ll hear a satisfying ‘crunch’ as the crispy kimchi pancake breaks apart. Remember, the key to crispy kimchi pancakes is using plenty of oil, like Baek Jong-won does, and making a slightly runnier batter!
