Chewy Cockle Kimchi Pancake (Kkomak Kimchi Jeon)
Spicy, Chewy, and Crispy Cockle Kimchi Pancake
After a windy day yesterday, today brings bright spring weather. As the days spent indoors due to the virus lengthen, it’s natural to feel a bit down and lose your appetite. Today, I explored my refrigerator and discovered some frozen cockle meat. I decided to make a unique pancake for lunch. The combination of spicy Cheongyang peppers, chewy cockles, and crispy kimchi creates a delightful texture that’s perfect for a snack or as an accompaniment to drinks.
Pancake Ingredients- 1 bowl of well-fermented kimchi (chopped)
- 1 cup of pancake mix
- 2/3 cup of water
- 2/3 cup of frozen cockle meat (thawed and drained)
- 4 Cheongyang peppers (finely chopped)
- Vegetable oil (for frying)
Cockle Seasoning- 1 Tbsp rice wine (Mirin)
- 1 Tbsp rice wine (Mirin)
Cooking Instructions
Step 1
First, take the well-fermented kimchi, lightly squeeze out any excess liquid, and chop it into bite-sized pieces. If your kimchi is too sour, a tiny pinch of sugar can help balance the flavor.
Step 2
Finely chop the Cheongyang peppers to add a spicy kick. If you prefer less heat, remove the seeds or substitute with regular green peppers.
Step 3
In a large bowl, combine the pancake mix. Gradually add the water while stirring to create a smooth batter, ensuring there are no lumps. The batter should be thick enough to coat the back of a spoon but still pourable. Adjust the water amount if needed to achieve this consistency.
Step 4
Thaw the frozen cockle meat under cold running water. Once thawed, drain it thoroughly in a sieve, pressing out as much moisture as possible. This step is crucial to prevent the pancake from becoming watery. Toss the drained cockle meat with 1 tablespoon of rice wine to remove any fishy odor and season it.
Step 5
Add the chopped kimchi, the drained cockle meat, and the chopped Cheongyang peppers to the batter. Mix everything together thoroughly with a spoon or spatula until well combined. Ensure all the ingredients are evenly distributed within the batter.
Step 6
Heat a lightly oiled pan over medium-low heat. Pour about a ladleful of the batter onto the pan and spread it into a round shape using the back of the spoon. Cook for about 3-4 minutes, or until the bottom is golden brown and the edges begin to set. You’ll know it’s ready to flip when you see small bubbles forming on the surface.
Step 7
Carefully flip the pancake with a spatula and cook the other side until golden brown and cooked through. Continue to flip and adjust heat as needed to ensure even cooking and a nice crisp texture, about another 3-4 minutes.
Step 8
Once perfectly cooked, transfer the cockle kimchi pancake to a serving plate. Cut into wedges if desired. Serve immediately while hot to best enjoy the delightful combination of chewy cockles, crispy kimchi, and a hint of spice!
