Fusion Kimchi Pancake (Kimchi Jeon)
Creative Twist: Making a Delectable Fusion Kimchi Pancake
Let me share a unique and delicious way to enjoy Kimchi Pancake! I discovered this recipe on social media, and it’s truly a game-changer. It offers a delightful twist with crispy edges and a chewy interior, elevated by melted cheese. It’s perfect for a special treat!
Pancake Batter Ingredients (Makes 4 pancakes)- 3 cups pancake mix
- 2 cups water
- 1 cup kimchi brine (the liquid from fermented kimchi)
- 1.5 cups kimchi, chopped into bite-sized pieces
Cooking Instructions
Step 1
All measurements are based on a standard Korean paper cup (200ml). First, in a mixing bowl, add 3 cups of pancake mix. This forms the base for our crispy pancake.
Step 2
Next, pour in 2 cups of water. The amount of water can be slightly adjusted depending on your desired batter consistency.
Step 3
Add 1 cup of kimchi brine, the flavorful liquid from your fermented kimchi. This is key for that authentic tangy taste and vibrant color.
Step 4
Prepare 1.5 cups of well-fermented kimchi. Chop it into bite-sized pieces, about 1 to 1.5 cm, or mince it finely so it incorporates well into the batter. Using slightly sour kimchi will enhance the flavor.
Step 5
Add the prepared kimchi to the batter bowl and mix thoroughly. Ensure the kimchi is evenly distributed throughout the batter for consistent flavor in every bite.
Step 6
Now, add 1 cup of tteokguk tteok (rice cake soup slices). These chewy rice cakes add a delightful texture and make the pancake more substantial and satisfying.
Step 7
Incorporate 1 cup of pork belly, cut into roughly 1.5 cm pieces. The rendered fat from the pork belly adds a rich, savory flavor to the pancake. You can also use bacon or other cuts of pork.
Step 8
Using a spatula or spoon, mix all the ingredients together until a well-combined batter is formed. Make sure the rice cakes, kimchi, and pork belly are evenly dispersed within the batter.
Step 9
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Once hot, ladle portions of the batter onto the pan to form pancakes, about 3-4 inches in diameter. Cook for about 3-4 minutes until the bottom is golden brown. Avoid high heat to prevent burning the outside before the inside is cooked.
Step 10
When the bottom side is golden and crisp, carefully flip the pancake. Reduce the heat to low and generously sprinkle shredded mozzarella cheese over the cooked surface.
Step 11
Cover the pan with a lid and continue to cook on low heat for another 2-3 minutes, or until the cheese is fully melted and gooey. Covering the pan helps to trap heat and steam, ensuring the pancake cooks through evenly while the cheese melts beautifully.
Step 12
Once the cheese is melted, transfer the delicious fusion kimchi pancake to a plate. Enjoy this delightful creation, featuring a crispy exterior, tender interior, and the irresistible pull of melted cheese! It’s best served warm.
