Crispy Kimchi Pancake: A Rainy Day Delight
The Ultimate Crispy Kimchi Pancake Recipe for a Gloomy Day
When it rains, the gentle sizzle of oil frying a savory pancake is incredibly comforting. Kimchi pancake, with its spicy kick and satisfying crunch, is a perfect accompaniment to a cold drink. The sound of it cooking is almost as delightful as its taste! This recipe will guide you to make a wonderfully crispy yet tender kimchi pancake right in your own kitchen, rivaling any restaurant. Enjoy this simple yet special dish!
Pancake Ingredients
- 600g well-fermented kimchi (the spicier, the better!)
- 200g fresh clams, purged (cleaned of sand)
- 1 medium onion
- 25g white part of green onion
- 1 fresh egg
- 1 red chili pepper (for color)
- 2 ‘Cheongyang’ chili peppers (adjust to your spice preference)
- Cooking oil (e.g., vegetable or canola, generously)
- 1 Tbsp white vinegar (for purging clams)
Batter Ingredients
- 2 cups pancake mix (approx. 200g)
- 1 cup cold water (approx. 200ml)
- 2 cups pancake mix (approx. 200g)
- 1 cup cold water (approx. 200ml)
Cooking Instructions
Step 1
First, prepare the kimchi. Take about a quarter of the 600g of kimchi, lightly squeeze out excess liquid, and chop it into small, bite-sized pieces. Cutting the kimchi finely is key for even cooking and a pleasant texture.
Step 2
Clams add a wonderful depth of flavor to the kimchi pancake. Rinse the 200g of clams under running water several times. Place them in a bowl, add 1 tablespoon of vinegar, and gently rub them. Let them sit for about 5 minutes, then rinse again with clean water. This helps remove any sand or impurities for a cleaner taste. After rinsing, drain them thoroughly in a colander.
Step 3
Now, let’s prep the other vegetables. Peel and thinly slice the medium onion. Slice the 2 Cheongyang chili peppers diagonally for a spicy kick, and similarly slice the red chili pepper for a vibrant color. Finely chop the white parts of the 25g green onion for a fresh aroma.
Step 4
It’s time to make the batter, the heart of a delicious kimchi pancake. In a large bowl, combine 2 cups of pancake mix. Pour in 1 cup of cold water. Using cold water is a secret to achieving an extra crispy texture!
Step 5
Mix the batter ingredients until just combined, ensuring there are no lumps. Don’t overmix; just blend until the powder is incorporated. Overmixing can develop gluten, making the pancake tough. Crack 1 fresh egg into the batter and gently stir it in.
Step 6
Add the chopped kimchi and drained clams to the prepared batter. Gently mix them in, pressing slightly to help them adhere to the batter.
Step 7
Now, add the sliced onion, green onion, Cheongyang chilies, and red chili pepper to the mixture. Gently fold everything together until all the ingredients are evenly distributed within the batter. Be careful not to mash the kimchi too much.
Step 8
Heat a large frying pan over medium-high heat and add a generous amount of cooking oil. Once the oil is hot (it should sizzle immediately when a drop of batter is added), ladle a portion of the kimchi pancake batter onto the pan, spreading it into a round shape. Avoid making it too thick, so it cooks through evenly and becomes extra crispy.
Step 9
When the bottom of the pancake turns golden brown and crispy, carefully flip it using a spatula. After flipping, add a little more oil to any empty spaces in the pan. This step ensures the pancake becomes even crispier and more golden. Continue to cook until both sides are evenly browned. Once done, place the pancake on paper towels to drain excess oil for a cleaner finish. Enjoy your delicious, crispy kimchi pancake!
