Crispy Potato Kimchi Pancake: A Healthy and Delicious Meal
Recipe for Crispy Potato Kimchi Pancake
Introducing our healthy and delicious Potato Kimchi Pancake! This dish offers a delightful combination of nutritious potatoes and tangy, crisp kimchi. Enjoy the perfect balance of crispy exterior and tender interior with this easy-to-make recipe.
Main Ingredients- 1 medium potato
- 3 pieces of napa cabbage kimchi (well-fermented)
- 1 cup Korean wheat flour (or pancake mix)
- 1 cup kelp broth (or cold water)
- 1/3 cup canola oil (for frying)
Simple Dipping Sauce- 1 tsp soy sauce
- 1 tsp plum extract (or syrup)
- 1 tsp water
- 1 tsp soy sauce
- 1 tsp plum extract (or syrup)
- 1 tsp water
Cooking Instructions
Step 1
First, finely chop the kimchi into bite-sized pieces, about 1cm wide. Peel the potato and cut it into thin matchsticks. In a bowl, combine the shredded potato and chopped kimchi. Add 1 cup of Korean wheat flour (or pancake mix) and 1 cup of kelp broth (or cold water). Mix everything thoroughly until a smooth batter forms, ensuring there are no lumps. The batter should not be too thin; it should be thick enough for the ingredients to hold together. Using a ladle, scoop portions of the batter and spread them into round shapes on the pan, creating individual pancakes of your desired size.
Step 2
Heat a pan over medium heat and add a generous amount of canola oil (or cooking oil). Carefully place the prepared potato kimchi batter onto the hot pan. Fry until both sides are golden brown and crispy. Flip the pancake once the bottom side is nicely browned, and cook the other side evenly. As the potatoes cook, the pancake will become wonderfully crispy on the outside and tender on the inside.
Step 3
Prepare a sweet and tangy dipping sauce to complement your potato kimchi pancake. In a small bowl, simply mix 1 teaspoon of soy sauce, 1 teaspoon of plum extract (or syrup), and 1 teaspoon of water. This simple ratio creates a delicious sauce that enhances the flavors of the pancake. Enjoy!
