Crispy Cheesy Kimchi Pancake
The Ultimate Rainy Day Snack: Cheesy Kimchi Pancake
On these frequent rainy days, let’s elevate your classic kimchi pancake by adding a generous amount of cheese for a delightful twist! This dish boasts a crispy exterior and a chewy interior, with the perfect harmony of savory kimchi and rich, melted cheese, plus satisfying textural additions for a burst of flavor in every bite. It’s an unrivaled snack to pair with your favorite drink. Shall we make this cheesy kimchi pancake right away?
Main Ingredients
- 1 cup well-fermented kimchi, finely chopped
- 1 cup zucchini, thinly julienned
- 1 cup onion, diced
- 1/2 cup mozzarella cheese
- 1 squid, cleaned and cut into bite-sized pieces
Cooking Instructions
Step 1
Let’s start by preparing the ingredients for our kimchi pancake! Finely chop the well-fermented kimchi into bite-sized pieces. Thinly julienne the zucchini, and dice the onion for a pleasant bite. Clean the fresh squid and cut it into bite-sized pieces, similar to the other ingredients. It tastes better with more texture!
Step 2
Now, let’s prepare the star of today’s dish: the abundant mozzarella cheese. If you enjoy a bit of spice, thinly slice the Cheongyang pepper diagonally to use as a topping. Its spicy kick will cut through any richness and enhance the overall flavor.
Step 3
Time to make the batter! In a large bowl, combine the chopped kimchi, julienned zucchini, diced onion, and squid. Then, add pancake mix and tempura flour in equal parts. Using tempura flour along with pancake mix makes the kimchi pancake exceptionally crispy and delicious! Use about half a paper cup of each, for a total of one cup of flour mixture.
Step 4
Let’s season the batter. Add 1/2 teaspoon of salt for basic seasoning, and generously add 2 tablespoons of chili powder for that appealing red color and spicy flavor. A pinch of black pepper will also help eliminate any potential fishy odor from the squid. The chili powder will make the kimchi pancake look much more vibrant.
Step 5
Here’s a secret to making your kimchi pancake extra crispy: use ice cubes instead of cold water! Pour in about 1/2 cup of water and be sure to add 2-3 ice cubes. As the ice slowly melts, it cools the batter, resulting in a much crispier pancake. Make sure the batter is slightly thick before the ice melts completely and makes it too watery.
Step 6
Aim for a batter consistency that is slightly thick, not too runny. Personally, I prefer more ingredients than batter, so I usually make sure the amount of ingredients is slightly more than the batter itself. This way, we can maximize the natural flavors and textures of the ingredients!
Step 7
Before you start frying, taste the batter and adjust the seasoning to be slightly less salty. This way, you can enjoy a more balanced flavor when dipping it into the soy sauce mixture later. The soy sauce mixture is simple: mix soy sauce with sesame seeds, and optionally, a little chili powder and minced Cheongyang pepper to taste.
Step 8
Now it’s time to cook the delicious kimchi pancake! Pour a generous amount of oil into the pan. Frying it in oil until crispy on the outside and moist on the inside is key to achieving the ultimate cheesy kimchi pancake. If you prefer a lighter taste, you can reduce the amount of oil. Ladle about one or two spoonfuls of batter onto the pan.
Step 9
Heat control is crucial! Heat the pan over medium heat until you hear a ‘sizzling’ sound before adding the batter. Cooking on too low heat will make it soggy, while too high heat will burn the outside before the inside is cooked. Medium heat is the secret to achieving crispiness.
Step 10
After spreading the batter into a circle, sprinkle the diagonally sliced Cheongyang peppers on top. This not only adds color but also provides a pleasant spicy kick with every bite.
Step 11
Cook both sides until golden brown. Gently spread the batter with a spoon to shape it, then flip it over. Once the bottom side is cooked, flip it back. Cook each side for about 5 to 7 minutes on medium-low heat to ensure it’s cooked through evenly.
Step 12
Now for the grand finale: add the mozzarella cheese! Sprinkle your prepared cheese generously over the golden-brown kimchi pancake. Just imagining the cheese stretching will make your mouth water!
Step 13
The final step! After adding the cheese, be sure to cover the pan with a lid and cook over low heat. The pancake is almost fully cooked, so you just need to cook it long enough for the cheese to melt beautifully. The sight of the gooey, melted cheese is truly a masterpiece!
