Crispy Potato Kimchi Pancake
Crispy Potato Kimchi Pancake
Crispy and Flavorful Kimchi Pancake Recipe Enhanced with Potato
Pancakes are a comfort food that comes to mind, especially on rainy days! Many people in my household love kimchi pancakes, so we make them often. Usually, most pancakes only get crispy around the edges, leading people to try various methods like making them in a donut shape to achieve overall crispiness. However, there’s a secret ingredient that makes your kimchi pancake even crispier and more savory – it’s potato! Let me show you how to make it.
Pancake Batter Ingredients- 5 cups all-purpose flour (approx. 500g)
- Water (for adjusting consistency)
- Pinch of salt
- 1/4 head of well-fermented kimchi
- 1 medium potato
Cooking Instructions
Step 1
First, let’s prepare the base for our kimchi pancake batter. Measure out about 5 cups of all-purpose flour. While precise measurement isn’t critical, aim for a consistent amount.
Step 2
Here’s the special secret! Prepare one medium-sized potato. Grate this potato finely using a grater. Importantly, do not squeeze out the liquid or let it sit for too long. Add the grated potato directly to the flour. The addition of potato will make your pancake extra crispy and savory.
Step 3
Now it’s time to make the batter. To the grated potato and flour, add a pinch of salt. Gradually pour in water while mixing to achieve the right batter consistency. It shouldn’t be too thin or too thick, but rather slightly sticky. The ideal consistency is when the batter flows down slowly, not watery, but with a bit of weight when lifted.
Step 4
For the kimchi, use about 1/4 head of well-fermented kimchi. To adjust the sourness and spiciness, lightly rinse the outer leaves under running water. Be careful not to rinse too much, as this can diminish the flavor.
Step 5
You can chop the kimchi according to your preference. Some people enjoy larger pieces for a more distinct texture, while others, like myself, prefer finely chopped kimchi for even distribution. If you prefer it finely chopped, first cut it vertically a few times, then chop horizontally into small, bite-sized pieces.
Step 6
Add the prepared kimchi to the batter and mix well. Stir until the kimchi is evenly incorporated into the batter. Your delicious kimchi pancake batter is now ready! Isn’t that simple?
Step 7
Now, let’s cook the pancake. Generously oil your pan; sufficient oil is key to preventing burning and ensuring crispiness. Once the pan is heated, pour in a portion of the kimchi batter and spread it thinly. When the edges of the pancake start to turn golden brown and you see bubbles forming on the surface, it’s time to flip. Flip it when the right side is cooked to a golden brown, as shown in the photo.
Step 8
After flipping, cook the other side until it’s also golden brown. You can adjust the cooking time to achieve your desired level of crispiness. If you prefer it even crispier, reduce the heat slightly and cook for a bit longer. Enjoy your delicious potato kimchi pancake, crispy on the outside and tender on the inside!
