Crispy Kimchi Pancake: Perfect for Newlywed Tables
♥ [Newlywed Table] Crispy Kimchi Pancake That You Can’t Stop Reaching For
On a rainy day, a kimchi pancake is a must! It’s perfect for when you have no appetite, or as a snack or late-night treat. We’re revealing the secret to a crispy and delicious kimchi pancake! Make this delightful kimchi pancake that will look beautiful on your newlywed table.
Basic Ingredients for Kimchi Pancake- 1 bowl of well-fermented kimchi (approx. 200g), finely chopped
- 1/2 medium onion, thinly sliced
- 1/4 carrot, thinly sliced
- 1 paper cup of pancake mix (approx. 120g)
- 1/2 paper cup of breadcrumbs (approx. 60g)
- 1 paper cup of ice water (approx. 200ml)
Cooking Instructions
Step 1
First, prepare the kimchi. Take a full bowl of well-fermented kimchi. Don’t shake off too much of the seasoning, and finely chop it. The kimchi seasoning is a key point for flavor!
Step 2
While kimchi alone is delicious, adding vegetables will enhance the crispiness and flavor. Thinly slice the onion and the carrot. (You can also add finely chopped green onion if you like!)
Step 3
In a bowl, combine the chopped kimchi, sliced onion, and sliced carrot. Mix them well so the vegetables blend with the kimchi.
Step 4
Now it’s time to add the pancake mix, which forms the base of the batter. Measure 1 full paper cup of pancake mix and add it to the bowl. You can adjust the amount of pancake mix slightly depending on the moisture content of your kimchi.
Step 5
Let’s add breadcrumbs to make the kimchi pancake extra crispy. Add 1/2 paper cup of breadcrumbs to the bowl and mix with the other ingredients. Breadcrumbs will give it a much more savory and crispy texture.
Step 6
The secret weapon for crispy kimchi pancakes: ice water! Mix 1 paper cup of ice water with half a cup of water to create the batter. (Total 1.5 cups) Don’t make it too watery; the batter should just barely hold the ingredients together. Using ice water helps it cook up crispier.
Step 7
Heat a generous amount of oil in a pan over medium-low heat. Scoop about one ladleful of the batter and spread it thinly in a circle on the pan. Spreading it thinly ensures it cooks through and becomes crispy. Cook for about 3-4 minutes per side until golden brown and crispy.
Step 8
Your delicious kimchi pancakes are ready! Crispy on the outside, tender on the inside – this is your mom’s special kimchi pancake that you won’t be able to stop eating. Enjoy it while it’s hot for the best flavor!
