Cheesy Kimchi Pancake: A Perfect Blend of Savory and Spicy! π§
Quick Recipe: Cheesy Kimchi Pancake – Great for a Cozy Winter Evening Snack
This fusion Kimchi Pancake combines the spicy kick of kimchi with the creamy richness of cheese, making it a crowd-pleaser for all ages. Using tempura flour ensures a crispy exterior and a moist interior. It’s a simple dish that can be whipped up in no time, perfect as a winter snack or a delightful accompaniment to makgeolli (Korean rice wine).
Main Ingredients- 1 cup well-fermented kimchi, finely chopped (with a little juice)
- 3 Tbsp tempura powder (or Korean pancake mix)
- 1 large egg
- 3 stalks green onions (scallions)
- 1/4 small onion
- 3 slices cheese (cheddar or mozzarella)
- Water (to adjust batter consistency)
- Cooking oil (generous amount)
Cooking Instructions
Step 1
First, finely chop the kimchi into bite-sized pieces. Finely mince the onion and cut the green onions into 2-3 cm lengths. In a large bowl, combine the chopped kimchi, minced onion, and chopped green onions. Add the egg and 3 tablespoons of tempura powder. Gradually add water while mixing until you achieve a batter consistency that flows smoothly off a spoon but isn’t too watery.
Step 2
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle about half a cup of the batter into the pan and spread it into a round shape. Once the edges begin to turn golden brown and bubbles appear, carefully flip the pancake with a spatula. Cook until golden brown and crispy on both sides.
Step 3
When one side is golden brown, place the 3 slices of cheese evenly on top of the pancake. Cover the pan with a lid and cook over low heat for another 1-2 minutes until the cheese is melted and gooey, beautifully blending with the kimchi pancake.
Step 4
Finally, sprinkle a pinch of dried parsley and toasted sesame seeds over the finished cheesy kimchi pancake for enhanced flavor and aroma. Slice and enjoy this delicious treat while it’s warm!
