Spicy & Tangy Kkakdugi Pork Pancake
Delicious Pork Kkakdugi Pancake Using Leftover Radish Kimchi Brine
Don’t throw away the abundant, flavorful brine from your store-bought Kkakdugi! This recipe creatively utilizes it to make a surprisingly delicious and satisfying Kkakdugi Pork Pancake. It’s a fantastic way to create a flavorful meal or a perfect accompaniment to drinks!
Main Ingredients
- 200g Pork
- 1/2 cup finely chopped Kkakdugi (radish kimchi) (along with 4 cups of brine)
- 4 cups Kkakdugi brine
- Generous amount of cooking oil (like canola oil)
Batter Ingredients
- 2 cups pancake mix (buchim garu)
- 1 cup튀김가루 (twigim garu – tempura flour)
- 2 Eggs
- 200ml Water (approx. 1 cup)
- 2 cups pancake mix (buchim garu)
- 1 cup튀김가루 (twigim garu – tempura flour)
- 2 Eggs
- 200ml Water (approx. 1 cup)
Cooking Instructions
Step 1
First, prepare the leftover Kkakdugi brine and solids. Ensure you have about 4 cups of brine. Finely chop the Kkakdugi solids into bite-sized pieces (approximately 1/2 cup worth).
Step 2
Chop the 200g of pork into small, bite-sized pieces using scissors or a knife. You can also add other vegetables you have on hand, such as onions, carrots, or even more kimchi, for enhanced flavor.
Step 3
In a large bowl, combine 2 cups of pancake mix, 1 cup of tempura flour, 4 cups of Kkakdugi brine, and 200ml of water. Mix well until there are no lumps to create a smooth batter. (You can add chili powder if you like extra spice, but the Kkakdugi brine might provide sufficient heat.)
Step 4
Add the finely chopped Kkakdugi and the chopped pork to the batter and mix thoroughly. Whisk in 2 eggs and combine everything. (Salt is not added separately as the Kkakdugi brine and pancake mix are already seasoned. You may add a pinch of black pepper if desired.)
Step 5
Heat a generous amount of cooking oil in a frying pan over medium heat. Ladle portions of the batter into the hot pan, spreading them thinly into your desired shape. Cook for about 3-4 minutes until the edges are golden brown, then flip and cook the other side until golden and cooked through.
Step 6
Once both sides are beautifully golden and cooked, your pancake is ready! Transfer the piping hot pancake to a plate and enjoy. (The actual taste is much better than the photo suggests! Cooking the edges until very crispy enhances the texture. This savory and tangy Kkakdugi pancake is perfect with a glass of makgeolli!)
