Sweet Potato Kimchi Pancake: A Harmonious Blend of Sweet and Spicy
Sweet Potato Kimchi Pancake: A Harmonious Blend of Sweet and Spicy
Chef’s Table Lee Chan-won’s Recipe: The Ultimate Guide to Chewy and Crispy Sweet Potato Kimchi Pancakes
Introducing a special Sweet Potato Kimchi Pancake, where the sweetness of sweet potatoes meets the crispiness of kimchi. Enjoy a delightful meal with this recipe, perfect for its crispy exterior, chewy interior, and delicious sweet and spicy flavor.
Basic Ingredients- 1 medium sweet potato
- 1 cup well-fermented kimchi, chopped
- 3 tbsp mozzarella cheese
- 2-3 tbsp pancake mix (buchim garu)
- 2 tbsp starch (e.g., potato or corn starch)
- 2 tbsp water
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, wash and peel the sweet potato. Then, julienne it into very thin strips. This helps the pancake hold its shape and prevents it from breaking apart easily. Using a knife or a mandoline slicer will make this process convenient.
Step 2
Soak the julienned sweet potato in cold water for about 10 minutes to remove excess starch. This step reduces stickiness and contributes to a crispier texture. After soaking, drain the sweet potato thoroughly in a colander; ensuring it’s completely dry is crucial.
Step 3
To the drained sweet potato strips, add 1 tbsp of pancake mix, 1 tbsp of starch, and 1 tbsp of water. Gently mix and toss to coat the sweet potato shreds. Imagine lightly coating them as if making a tempura batter. Be careful not to overmix, as this can cause the sweet potato to become mushy.
Step 4
Now, prepare the kimchi. Using well-fermented, sour kimchi will enhance the overall flavor of the pancake. Chop the kimchi into small pieces, roughly matching the thickness of the julienned sweet potatoes. This ensures the kimchi and sweet potato integrate well and provide a pleasant bite.
Step 5
In a separate bowl, combine the chopped kimchi with 2 tbsp of pancake mix, 1 tbsp of starch, and 1 tbsp of water. Mix to create a kimchi batter. The amount of water might need slight adjustment depending on the moisture content of your kimchi. Aim for a consistency that is not too watery.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat. Spread the prepared sweet potato mixture thinly in the pan, forming a round shape. Spreading it thinly is important for even cooking; a thick layer will take longer to cook through.
Step 7
Cook the sweet potato layer, flipping it occasionally, until it’s golden brown and crispy on both sides. Adjust the heat to medium-low to prevent burning. Keep an eye on it to avoid sticking to the pan. (Tip: If the pancake starts sticking, consider switching to a non-stick pan for a smoother cooking experience.)
Step 8
Once the sweet potato layer is partially cooked and holds its shape, spread the prepared kimchi batter thinly over it. Continue to cook, flipping gently, until the kimchi is cooked through and adheres well to the sweet potato base.
Step 9
After both the sweet potato and kimchi layers are cooked and nicely browned, sprinkle mozzarella cheese evenly over the top. Cover the pan with a lid and reduce the heat to low. Cook until the cheese is completely melted. This method ensures the cheese melts gently without burning.
Step 10
Lift the lid to reveal a beautifully melted, cheesy Sweet Potato Kimchi Pancake. Enjoy it while it’s hot for the best gooey cheese experience.
Step 11
And there you have it – a perfectly crispy exterior, a chewy interior, and a delightful fusion of sweet potato sweetness, kimchi spice, and rich melted cheese. This Sweet Potato Kimchi Pancake is a fantastic appetizer, side dish, or even a satisfying meal!
