Chewy Seaweed Kimchi Pancake
How to Make a Delicious Chewy Seaweed Kimchi Pancake
Try making this simple and delicious Seaweed Kimchi Pancake! It’s easy to prepare and incredibly satisfying. Perfect for a delightful meal.
Pancake Ingredients- 200g Napa Cabbage Kimchi, chopped
- 1/2 cup Pancake Mix (Buchim Garu)
- 1/4 cup Frying Mix (Tempura Flour) for crispiness
- 1/4 cup Bread Flour (Strong Flour) for chewiness
- 50g Fresh Seaweed (Maesaeng-i), rinsed
- 1/2 cup Cold Water, adjust as needed
- 2 Korean Green Chilies (Cheongyang Peppers), deseeded and finely chopped
- 2 Red Chilies, deseeded and finely chopped
- 3 Tbsp Kimchi Brine for extra flavor
Cooking Instructions
Step 1
In a bowl, combine the pancake mix, frying mix, and bread flour. Sifting the flour mixture helps to prevent lumps and ensures a more even batter. Whisk well with a spatula or whisk until thoroughly mixed.
Step 2
Finely chop the well-fermented napa cabbage kimchi into bite-sized pieces (about 1cm). Prepare the green and red chilies by removing the seeds and stems, then chopping them finely. Gently rinse the fresh seaweed under cold running water to remove any debris and lightly drain.
Step 3
Add about 1/2 cup of cold water to the dry flour mixture. Stir gently with a spatula to create a batter that is neither too thick nor too thin. You can adjust the amount of water based on the moisture content of your kimchi.
Step 4
Add the chopped kimchi and chilies to the batter. Also, add the prepared fresh seaweed. Mix gently to incorporate the seaweed without breaking it up too much.
Step 5
For an enhanced depth of flavor, stir in 3 tablespoons of kimchi brine. Mix everything together thoroughly with the other ingredients.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, ladle the batter onto the pan, spreading it out slightly so it’s not too thick for a crispier texture. Cook until one side is golden brown, then flip and cook the other side until golden brown. Be careful not to burn it; adjust the heat to medium-low if necessary to ensure the inside cooks through.
Step 7
Once perfectly cooked, cut the Seaweed Kimchi Pancake into desired portions and arrange them on a plate. Serve immediately while warm for the best taste and texture!
