Spicy Cheongyang Pepper Kimchi Pancake
Spicy Cheongyang Pepper Kimchi Pancake
Make a Deliciously Spicy Kimchi Pancake with Cheongyang Peppers
I was so impressed by the delicious kimchi pancake I had at a Korean buffet! It was made with just spicy peppers, but it was so memorable that I decided to make my own with Cheongyang peppers. I still have a little aged kimchi left, which I’m saving, but it’s especially tasty this time of year. This recipe adds a delightful kick to the classic kimchi pancake.
Main Ingredients- 4 stalks of well-fermented kimchi
- 2 Cheongyang peppers (for spice)
- 1 red chili pepper (for color)
- A small amount of onion (about 1/4 of a small onion)
Batter Ingredients- 1/2 cup pancake mix (buchim garu)
- 1/2 cup water
- 1/2 cup pancake mix (buchim garu)
- 1/2 cup water
Cooking Instructions
Step 1
First, gather your key ingredients for the kimchi pancake: kimchi, Cheongyang peppers, red chili pepper, and onion. Chop the kimchi into bite-sized pieces; about 4 stalks is a good amount. If you’re using a small onion, about a quarter of it will be sufficient. Ensure you have a good ratio of ingredients.
Step 2
Gently squeeze out some of the excess liquid from the kimchi and chop it finely. This helps it mix well with the batter and creates a better texture when cooked. Thinly slice the onion. Finely mince the Cheongyang peppers and red chili pepper, removing seeds from the chilies if you prefer less heat. Be careful when chopping with a knife.
Step 3
In a large bowl, combine the chopped kimchi, sliced onion, and minced peppers. Add 1/2 cup of pancake mix and 1/2 cup of water to start making the batter. It’s best to add the water gradually while mixing to achieve your desired consistency. Once the batter is somewhat combined, stir in 1/3 Tbsp of red pepper flakes for added color and spice, if desired. Then, add 1/2 Tbsp of fish sauce or soy sauce for a boost of umami. (I used crab sauce for mine, which added great flavor).
Step 4
Heat a generous amount of cooking oil in a frying pan over medium-high heat. Once the oil is hot, spoon dollops of the batter onto the pan, forming them into round shapes. Avoid making them too thick, as this ensures they cook through evenly and become crispy. Fry over medium-low heat, flipping them over to cook until golden brown and crisp on both sides.
Step 5
Once perfectly cooked, cut the kimchi pancakes into desired pieces and serve them on a plate. The combination of crunchy kimchi, the spicy kick from the Cheongyang peppers, and the deep umami from the fish sauce (or crab sauce) creates an incredibly addictive flavor profile! Enjoy a fantastic homemade kimchi pancake.
