Kimchi Okonomiyaki
Kimchi Okonomiyaki
How to Make Spicy and Crispy Kimchi Okonomiyaki
On rainy or gloomy days, don’t you just crave some savory pancakes? This recipe elevates the classic kimchi pancake into a delicious Kimchi Okonomiyaki, blending Korean spice with Japanese flair. It’s perfect for a comforting meal, offering a delightful contrast of crispy exterior and moist, flavorful interior. Prepare for an unforgettable taste experience!
Main Ingredients- 1/2 head ripe kimchi (approx. 300g), finely chopped
- 1 measuring cup of pancake mix (approx. 150g)
- 1 fresh egg
- 2/3 measuring cup cold water (approx. 130ml, for adjusting consistency)
- 3 Tbsp kimchi brine (approx. 45ml)
- Mayonnaise, to taste
- Katsuobushi (bonito flakes), for garnish
Cooking Instructions
Step 1
First, drain the kimchi and chop it finely, about 0.5cm thick. If the pieces are too large, they will take longer to cook. It’s important to maintain a pleasant, slightly crisp texture from the kimchi.
Step 2
Add the pancake mix to the finely chopped kimchi. Adding the dry mix first helps coat the kimchi pieces, preventing clumping and ensuring an even distribution.
Step 3
Next, crack in a fresh egg. The egg acts as a binder, helping all the ingredients come together and enriching the texture of your okonomiyaki.
Step 4
To achieve the right batter consistency, add cold water and kimchi brine. The kimchi brine will add a wonderful depth of flavor, but be mindful of the saltiness and add it gradually. It’s crucial to adjust the amount of liquid while mixing, adding it bit by bit until you reach a pourable, but not too runny, consistency. The batter should flow smoothly, like thick pancake batter.
Step 5
Heat a large non-stick pan over medium heat and add a generous amount of cooking oil. Once the pan is hot, ladle a portion of the kimchi batter onto it. Spread it thinly into a round shape – making it too thick will prevent it from cooking through evenly and result in a soggy pancake. A thinner layer ensures a beautifully crispy texture.
Step 6
Once one side is golden brown and cooked through, carefully flip it over to cook the other side until golden as well. After both sides are beautifully browned, artfully drizzle mayonnaise in a zig-zag pattern over one side of the cooked okonomiyaki for a creamy and tangy finish. Feel free to adjust the amount of mayonnaise to your preference.
Step 7
Finally, generously sprinkle katsuobushi (bonito flakes) over the mayonnaise. The heat from the okonomiyaki will make the bonito flakes dance, adding a final layer of umami and visual appeal. Your delicious, spicy, and crispy Kimchi Okonomiyaki is ready to be enjoyed immediately!
