Bacon Kimchi Pancake: The Ultimate Crispy Delight!
Fusion Cuisine at Home! The Fantastic Combination of Savory Bacon and Tangy Kimchi, Bacon Kimchi Pancake Recipe (with Tips for Extra Crispiness!)
A perfect marriage of spicy kimchi and savory bacon! Introducing the Bacon Kimchi Pancake, a fusion dish that’s crispy on the outside and tender on the inside. Say goodbye to soggy kimchi pancakes! We’ll show you how to achieve the perfect crispy-on-the-outside, soft-on-the-inside texture by quickly frying it over high heat, along with our special tips for making it even crispier. This Bacon Kimchi Pancake is the perfect accompaniment to makgeolli (Korean rice wine) or a satisfying meal on its own. Let’s get cooking!
Essential Ingredients
- 150g Well-fermented Kimchi (with juice)
- 3 strips Thick-cut Bacon
- 1/2 Sweet Onion
- 1/3 Scallion (Green Onion)
Cooking Instructions
Step 1
First, prepare the fresh ingredients that will make your Kimchi Pancake delicious. Use well-fermented, plump kimchi for the best flavor. The bacon adds a savory richness, while the onion and scallions contribute a refreshing crunch and taste.
Step 2
Chop the prepared vegetables and bacon into bite-sized pieces. Finely chop the scallions and thinly slice the onion. Cut the bacon into pieces about 2-3 cm long. Cutting them to a moderate size will make them easier to cook evenly when added to the pancake.
Step 3
Finely chop the well-fermented kimchi using scissors or a knife. Overly large pieces can be inconvenient when making the pancake. Don’t discard the kimchi juice! We’ll use it all, as it adds a wonderful savory depth and moisture to the pancake. Rinsing the kimchi can diminish its flavor, so be sure to use it as is.
Step 4
In a large bowl, add 1.5 cups of frying mix powder. Using frying mix powder will result in a much crispier texture compared to regular flour or pancake mix. Gradually add cold water while whisking with a whisk to create a smooth batter without lumps. If the batter is too thin, the pancake might tear, and if it’s too thick, it will be dense. Aim for a consistency similar to thick yogurt. Once the batter is smooth, add the finely chopped kimchi, sliced onion, and chopped scallions, and mix everything well.
Step 5
Stir thoroughly to ensure all ingredients are evenly incorporated into the batter. This completes the batter for your delicious Bacon Kimchi Pancake. The kimchi and vegetables will be beautifully blended into the batter, making it look appetizing.
Step 6
Now, let’s get cooking! Heat a pan over medium-high heat and add a generous amount of cooking oil. Once the oil is hot, ladle the kimchi pancake batter onto the pan. Use a spoon or spatula to spread it thinly and evenly into a round shape. Wait until the edges start to turn golden brown.
Step 7
When the bottom side of the pancake is cooked and the edges look golden and crispy, carefully flip it over with a spatula. Arrange the cut bacon pieces one by one on top before flipping, or place them on as you flip. As the bacon crisps up and renders its fat, it will enhance the flavor of the kimchi pancake even further.
Step 8
When the edges of the pancake appear crispy and the entire pancake is golden brown, carefully flip it again using a spatula. Continue to cook the other side until it’s also golden brown and the bacon is nicely rendered. Your perfectly crispy-on-the-outside, soft-on-the-inside Bacon Kimchi Pancake is ready! It’s best enjoyed hot right off the pan.
