Kimchi Juice Savory Pancake (Kimchi-less)
Kimchi Juice Savory Pancake (Kimchi-less)
Savory Kimchi Pancake Made with Kimchi Brine – A Resourceful Recipe
Do you find yourself with leftover kimchi brine and wonder how to use it? This recipe introduces how to make a ‘kimchi pancake without kimchi’ that boasts a deep flavor even without actual kimchi, by cleverly utilizing kimchi brine. We’ve added thinly sliced potatoes, fresh chives, and chewy rice cake slices for a rich texture and delicious taste. Feel free to incorporate any leftover vegetables like perilla leaves or defrosted shrimp for an even more economical and tasty dish. Become a ‘thrifty homemaker’ who not only uses every last drop of kimchi brine but also feels a sense of accomplishment!
Batter Ingredients- 1/2 cup pancake mix
- 1/2 cup tempura flour
- 1 egg
- 1 cup kimchi brine
- 2-3 Tbsp water
Filling Ingredients- 1/2 bunch chives (approx. 100g), cut into 3-4cm lengths
- OR 2 medium potatoes, thinly julienned
- 1/5 pack enoki mushrooms (approx. 20g), trim ends and separate strands
- 5-6 slices of tteokguk tteok (rice cake soup slices), thinly julienned
- 1/2 bunch chives (approx. 100g), cut into 3-4cm lengths
- OR 2 medium potatoes, thinly julienned
- 1/5 pack enoki mushrooms (approx. 20g), trim ends and separate strands
- 5-6 slices of tteokguk tteok (rice cake soup slices), thinly julienned
Cooking Instructions
Step 1
In a bowl, combine 1/2 cup each of pancake mix and tempura flour. Crack in 1 egg. Pour in 1 cup of kimchi brine and 2-3 tablespoons of water. Whisk thoroughly with a whisk until the flour is smoothly dissolved and there are no lumps. A slightly thinner batter will result in a crispier, thinner pancake.
Step 2
Add all the prepared filling ingredients to the well-mixed batter. Gently toss to combine the ingredients with the batter, including the chives cut into 3-4cm lengths, thinly julienned potatoes, separated enoki mushroom strands, and julienned tteokguk tteok. The julienned rice cake slices will add a chewy texture to the pancake when cooked.
Step 3
Heat a lightly oiled pan over medium heat. Spread the batter thinly onto the pan. Cook until one side is golden brown, then flip and cook the other side until crispy. Making the pancakes thin allows you to enjoy the diverse flavors and textures of the ingredients, and ensures the tteokguk tteok becomes both crispy on the outside and chewy on the inside.
