Chewy Kimchi Potato Pancake
Chewy Kimchi Potato Pancake: A Single-Serving Dish for Rainy Days
This Kimchi Potato Pancake, made with grated potato, boasts a wonderfully chewy texture and makes a great combination that also helps in expelling sodium. Perfect for a cozy day in!
Ingredients
- 75g Finely chopped aged kimchi
- 60g Potato
- 2.5 Tbsp Flour or pancake mix
- 2 Tbsp Cold water
- 1 tsp Red pepper flakes
- 3 Drops Sesame oil
- 1.5 Tbsp Cooking oil
Cooking Instructions
Step 1
First, finely chop the aged kimchi. For the potato, peel it and grate it finely using a grater. It’s best to keep the potato water that comes out when grating, as it will make the pancake chewier.
Step 2
In a bowl, combine the chopped kimchi, grated potato, flour (or pancake mix), cold water, red pepper flakes, and sesame oil. Mix everything together to form a batter. Use a chopstick or spatula to ensure there are no lumps. The batter should not be too thin; it should hold its shape when spread on a pan.
Step 3
Heat a pan over medium-low heat and add a generous amount of cooking oil. Ladle a portion of the batter onto the hot pan and spread it out into a round, flat shape. Gently swirl the pan to even out the pancake for a beautiful presentation.
Step 4
Once one side is golden brown and cooked, flip the pancake. Cook the other side for about 1 minute to 1 minute 30 seconds, for a total cooking time of 2 to 3 minutes per side. It’s crucial to maintain medium-low heat to ensure the pancake cooks through without burning. Be mindful that using a pan with damaged non-stick coating, insufficient oil, or starting with heat that’s too high can result in a torn or burnt pancake.
Step 5
Enjoy this perfectly sized, tangy, and chewy Kimchi Potato Pancake while it’s hot! It’s a delightful treat for yourself, especially on a rainy day. It’s so good, you might even find yourself reaching for some makgeolli!
