Spicy & Savory Kimchi Pancake (Pa Kimchi Buchimgae): The Perfect Makgeolli Snack for a Rainy Day!
Spicy & Savory Kimchi Pancake (Pa Kimchi Buchimgae): The Perfect Makgeolli Snack for a Rainy Day!
Craving a rainy day treat? Enjoy a glass of Makgeolli with this Kimchi Pancake!
On a day with unpredictable weather, nothing beats a warm, homemade delicacy! Transform your leftover spicy napa cabbage kimchi (Pa Kimchi) into a deliciously spicy and flavorful pancake. Crispy on the outside and tender on the inside, this dish is a perfect companion to Korean rice wine (Makgeolli), especially on a rainy afternoon. Give your leftover kimchi a magical makeover into a delightful snack!
Main Ingredients- Well-fermented Spicy Napa Cabbage Kimchi (Pa Kimchi)
- 9 Tbsp Pancake Mix
- 3 Tbsp Cornstarch or Potato Starch
- Water (to adjust batter consistency)
- Cooking Oil (generous amount for frying)
Cooking Instructions
Step 1
First, chop the well-fermented Pa Kimchi into bite-sized pieces, about 2-3 cm long. Don’t discard the flavorful brine – we’ll use all of it! This kimchi juice will add a wonderful depth of flavor to your pancake.
Step 2
In a bowl, combine 9 tablespoons of pancake mix and 3 tablespoons of cornstarch (or potato starch). Mix them lightly. Adding starch will give your pancake an extra crispy texture. Gradually add about 1/2 cup (approx. 100ml) of water, stirring to create a batter. Aim for a slightly thick, pourable consistency – not too watery, not too stiff.
Step 3
Add the chopped Pa Kimchi and all its reserved brine to the batter. Mix everything thoroughly. If your kimchi is particularly salty, adjust the amount of brine you add, or use less of it. Ensure the kimchi is evenly distributed in the batter.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, ladle about two spoonfuls of the batter into the pan for each pancake, spreading it thinly into a round shape. Fry for about 2-3 minutes until the bottom is golden brown and crispy.
Step 5
Flip the pancake and cook the other side until golden brown and cooked through. Using about two ladles of batter per pancake, I made 3 delicious kimchi pancakes. With their crispy exterior and tender, flavorful interior, these Pa Kimchi Buchimgae are the ultimate snack for a rainy day, perfectly paired with a warm glass of Makgeolli!
