Sweet Potato Kimchi Pancake: A Crispy Revelation!
How to Make Sweet Potato Kimchi Pancake: A Perfect Harmony of Sweet and Spicy
It seems there are surprisingly many dishes you can make with sweet potatoes! While simply slicing them thinly and pan-frying is delicious, this time I decided to try julienning them finely, mixing in well-fermented kimchi, and pan-frying them until incredibly crispy, almost like they’re deep-fried. It turns out roasted sweet potatoes aren’t the only thing that pairs wonderfully with kimchi! This recipe leads to the conclusion that anything you make with sweet potatoes and kimchi is bound to be delicious! Let’s get started on making this Kimchi Sweet Potato Pancake right away!
Main Ingredients
- 5 small sweet potatoes (or 2 regular-sized)
- 1 cup well-fermented ripe kimchi
- Vegetable oil, for frying
Batter
- 3 Tbsp Korean pancake mix (buchim garu)
- 8 Tbsp water
- 1 tsp salt
- 2 Tbsp kimchi juice
- 3 Tbsp Korean pancake mix (buchim garu)
- 8 Tbsp water
- 1 tsp salt
- 2 Tbsp kimchi juice
Cooking Instructions
Step 1
You can use any type of sweet potato for this recipe. I used small, sweet ‘bam’ sweet potatoes that I recently bought. If you’re using regular sweet potatoes, about two medium-sized ones should be sufficient.
Step 2
Wash the sweet potatoes and peel them. Then, thinly julienne them into pieces about 0.5 to 0.8 cm thick. If the sweet potato juliennes are too thick, they will take longer to cook and might burn before they’re done.
Step 3
Make sure to use well-fermented, sour kimchi for the best flavor! Place the kimchi in a bowl and finely chop it with scissors, just like mincing it.
Step 4
In a large bowl, combine 3 tablespoons of pancake mix, 8 tablespoons of water, 1 teaspoon of salt, and 2 tablespoons of kimchi juice. Whisk everything together until smooth to create the batter.
Step 5
Add the finely chopped kimchi to the batter and mix well. It’s important to ensure the kimchi is evenly distributed throughout the batter so its flavor permeates everything.
Step 6
The sweet potato juliennes can break easily, so add them to the batter last and gently toss to combine. Be careful not to overmix, to prevent the sweet potato pieces from becoming mushy.
Step 7
Generously drizzle about 3-4 swirls of vegetable oil into a frying pan over medium heat. Once the oil is hot, scoop about a tablespoon of the batter mixture and place it in the pan, spreading it out thinly. Fry until golden brown and crispy on both sides. Making the pancakes thin is key to achieving maximum crispiness; thicker ones tend to be less crispy.
Step 8
Once perfectly cooked, transfer the sweet potato kimchi pancakes to a plate and enjoy! They are delicious on their own, but they also pair wonderfully with a tangy soy dipping sauce (cho-ganjang) or even ketchup. Enjoy your sweet and crispy sweet potato kimchi pancakes!
