Crispy & Chewy Potato Kimchi Pancakes (No Flour!)
North Korean Style Potato Kimchi Pancakes: A Delicious Recipe with Zero Flour
Introducing healthy and delicious Potato Kimchi Pancakes that will make you crave a glass of makgeolli (Korean rice wine). Since they are made without any flour, they won’t leave you feeling bloated or uncomfortable after eating. The texture is amazing – crispy on the outside and delightfully chewy like mochi on the inside! It’s a perfect dish for any occasion.
Ingredients- 4 Potatoes (medium-sized)
- 80g Well-fermented Kimchi (squeeze out excess liquid)
- 20g Onion (thinly sliced into julienne)
- Cooking oil (for frying)
Cooking Instructions
Step 1
First, meticulously prepare all the ingredients for making delicious Potato Kimchi Pancakes. It’s especially important to lightly drain the kimchi to avoid making the pancakes too salty.
Step 2
Lightly shake off excess seasoning from the well-fermented kimchi, then finely chop it into small pieces, about 0.5cm thick. If the kimchi pieces are too large, it can affect the pancake’s texture.
Step 3
Peel the thoroughly washed potatoes. Skewer them with a fork or skewer and grate them finely using a grater. If grating is bothersome, you can also use a food processor. Grating finely is crucial for a pleasant texture, as coarsely grated potatoes can result in a less desirable mouthfeel.
Step 4
Place the finely grated potatoes in a fine-mesh sieve to separate the solids from the liquid. Let it sit for about 10 minutes. You’ll notice white potato starch settling at the bottom of the liquid. Carefully pour off the clear liquid, leaving only the white potato starch behind.
Step 5
In a large bowl, combine the grated potato solids (from step 3) and the white potato starch collected (from step 4). This potato starch is the secret to achieving that wonderfully chewy texture in the pancakes!
Step 6
Add the chopped kimchi (from step 2), ensuring you’ve squeezed out the excess liquid, into the bowl. The tangy flavor of the kimchi will enhance the overall taste of the pancakes.
Step 7
Add the thinly julienned onion (20g) to the mixture from step 5. The sweetness of the onion will add depth of flavor and also contribute to the appealing color of the pancakes.
Step 8
Now, use a spoon or spatula to mix all the ingredients thoroughly until a pancake batter is formed. The consistency should be neither too runny nor too stiff – just right for forming pancakes.
Step 9
Heat a pan over medium heat and generously add cooking oil. Spoon dollops of the batter onto the hot pan, shaping them into small, round pancakes. It’s best to make them relatively thin.
Step 10
Cook over medium-low heat until the edges of the pancakes start to turn golden brown. Carefully flip them using a spatula. Fry both sides until golden brown and the pancakes are cooked through. Your delicious Potato Kimchi Pancakes are now ready! They are best enjoyed immediately while warm.
